Saucy Shrimp and Grits

Saucy Shrimp and Grits
  1. Coarse salt and ground pepper
  2. 1 cup coarse grits (not quick-cooking)
  3. 2 T. butter
  4. 2 slices bacon, cut crosswise into ½” pieces
  5. 1 medium onion, halved and thinly sliced
  6. 2 garlic cloves, thinly sliced
  7. 1 can (14.5 oz.) diced tomatoes in juice
  8. 1 pound large peeled and deveined frozen shrimp, thawed
  9. ¼ t. hot sauce
  1. In a medium saucepan, bring 4½ c. water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
  2. After grits have cooked for 15 minutes, cook bacon in a large skillet over medium heat until browned, 4-6 minutes Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8-10 minutes.
  3. To skillet, add tomatoes with their juice and ¼ c. water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2-4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.
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