Shrimp and Grits

Plump seared shrimp served over creamy cheddar-infused corn grits. Smoky bacon fat coats the dish, finished with a subtle spicy kick.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 900
• Protein: 62 g
• Carbs: 90 g
• Fat: 34 g

Ingredients

• 600 g Wild shrimp ( peeled )
• 200 g Corn flour ( fine cornmeal type )
• 100 g Smoked lardons
• 100 g Cheddar cheese ( grated )
• 500 ml Whole milk
• 500 ml Mineral water
• 1 piece Onion ( finely diced )
• 1 piece Green bell pepper ( small dice )
• 1 piece Apium graveolens ( sliced )
• 2 piece Garlic ( minced )
• 50 g Minimum butter sweet
• 1 tsp Smoked paprika
• 1 pinch Cayenne pepper optional
• 0.5 piece Parsley ( chopped )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 200 g Stone-ground grits ( rinsed )
• 500 ml Chicken broth

Instructions

1. Cooking the grits

   In a saucepan, bring the milk and chicken broth to a boil with a pinch of salt. Whisk in the cornmeal and stone-ground grits. Reduce heat to low and cook, stirring frequently, for about 20 minutes until the texture is smooth and creamy.

2. Browning the garnish

   In a large skillet, brown the smoked bacon bits until crispy. Remove the bacon but keep the fat in the pan. Add the chopped onion, green pepper, and celery. Sauté until the vegetables are tender.

3. Searing the shrimp

   Increase the heat. Add the shrimp with the smoked paprika, minced garlic, and cayenne pepper. Sear for 2 minutes per side until pink and firm. Deglaze with lemon juice.

4. Binding and finishing

   Stir the butter and grated cheddar into the hot grits. Mix until the cheese is melted. Serve the shrimp and vegetables over a bed of grits, sprinkle with fresh parsley and the reserved bacon bits.

Chef's tips

• Never stop whisking when starting the grits to prevent lumps from forming.
• If the grits get too thick, loosen them with a splash of warm milk right before serving.
• Sear the shrimp on high heat to get a good color without overcooking the center.

Storage

Serve immediately. Grits will set and become firm as they cool.