Southern Shrimp and Grits Recipe

Ingredients

Scaled for your household (6 portions) · original serves 6

• Bacon5
• Cajun Seasoning2 tbsp
• Olive oilto taste
• Salt And Pepperto taste
  Original recipe breakdown · used in multiple steps

  • Salt and pepper (to taste)
  • Salt and pepper (to taste)
• Peeled prawns1½ lb
• Butter5 tbsp
  Original recipe breakdown · used in multiple steps

  • 2 tbsp butter
  • 3 tbsp butter
• Garlic cloves3
• Scallions3
• Sambal Oelek Chili Paste1 tbsp
• Chicken stock3¼ cup
  Original recipe breakdown · used in multiple steps

  • 1/3 cup chicken stock
  • 3 cups chicken stock
• Lemon1 tbsp
• Worcestershire sauce1 tsp
• Cooking cream2 tbsp + ½ cup + 2 oz
  Original recipe breakdown · used in multiple steps

  • 2 tbsp heavy cream
  • 1/2 cup heavy cream
  • 2 oz cream cheese (softened)
• Flat-leaf parsley2 tbsp
• Quick Grits1 cup
• Grated cheddar⅔ cup
• Pepper Jack⅔ cup
  shredded)

Method

1. 1

   Prepare the grits by bringing the chicken stock to a boil on medium-high heat. Slowly stir in the grits, whisking constantly to prevent clumping. lower the heat to medium-low; then cook until softened (about 5 minutes).

2. 2

   Mix in butter, heavy cream, cream cheese,; then shredded cheeses. Mix until melted and smooth. Season with salt and pepper. Adjust consistency with extra cream or stock if needed. put the lid on and keep warm.

3. 3

   In a roomy pan, cook diced bacon until crispy. move into paper towels; then reserve.

4. 4

   Toss shrimp with a spoon over of olive oil, then season evenly with cajun seasoning.

5. 5

   Cook shrimp in the bacon fat on medium heat, about 2 minutes per side, until no longer opaque. Remove; then reserve.

6. 6

   In the same pan, stir in butter, garlic,; then scallions. Cook until fragrant, about 2 minutes. stir in sambal oelek and cook for another minute.

7. 7

   Pour in chicken stock; then scrape up browned bits from the pan. stir in lemon juice, Worcestershire sauce, and cream. Whisk until the sauce comes together. Taste and adjust seasoning.

8. 8

   Return shrimp to the pan, stir in parsley, and toss to coat.

9. 9

   To serve, spoon grits into bowls, top with shrimp, spoon over with sauce,; then finish with crispy bacon and extra parsley.