Shrimp is my family’s favorite seafood. (I’m still working to develop their love for salmon, like me.) Pairing shrimp with a hearty serving of grits and a smooth, spicy sauce makes this a deliciously satisfying meal.
Prep 15 min Cook 20 minutes Makes 7+ servings
Ingredients
4 slices of thick bacon
1 1/2 lbs of shrimp, peeled and deveined
1 lemon
2 Tbsp of olive oil
salt and pepper
3 bell peppers (red, yellow and green), chopped
1 bunch of green onions, chopped
2 cloves of garlic, minced
4 Tbsp of butter
2 Tbsp of flour
1 cup of chicken broth
1 Tbsp of hot sauce
4 cups of water
1 cup of grits
2 cups of shredded cheddar cheese
1 Tbsp of paprika
1/2 Tbsp of chopped basil
In a large skillet, fry the bacon and remove. Leave behind the bacon grease and use this sauce to saute vegetables and garlic. Cook over medium heat until tender. Remove from skillet and set aside.
Meanwhile, boil water to cook grits. As the water begins to boil, prepare the shrimp by squeezing the juice of one lemon and adding olive oil, salt and pepper. Transfer shrimp to the skillet and cook over medium-high heat until pink. Set aside.
Add grits to boiling water. Stir occasionally until water is absorbed. Add cheese and paprika. Turn off heat and let set.
In a deep saucepan, melt butter. Add flour and stir continuously. Once thickened, add broth and stir until sauce combines. Pour over shrimp. Add sautéed vegetables and bacon bits. Stir.
Spoon grits into a bowl. Top with shrimp mixture. Garnish with fresh basil.