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Classic Shrimp and Grits

Source of Recipe

Southern Living


Recipe Introduction

"There are entire cookbooks dedicated to just shrimp and grits. The iconic Southern dish is steeped in tradition, varies from family to family, and is eaten at all times of day. This recipe is just one take on the dish, made using stone-ground white grits, pancetta, and plenty of sharp cheddar cheese. It doesn’t use tomatoes or sausage, but gets its flavor from a vegetable base made with bell pepper, onion, and garlic that turns into a rich sauce with the help of chicken broth. The storied dish is straightforward and easy to prepare, making it perfect for a weeknight meal or served as a stress-free dish for brunch with friends."

Recipe Link: https://tinyurl.com/classicshrimpgrits

List of Ingredients

â—¦ 1 ½ pounds large raw shrimp
â—¦ 5 cups water, plus more as needed
â—¦ 1 ¼ cups uncooked stone-ground white grits
â—¦ 3 teaspoons kosher salt, divided
â—¦ 1 (4-ounce) package diced pancetta
â—¦ 1 cup chopped yellow onion (from 1 medium onion)
â—¦ 1 cup chopped red bell pepper (from 1 small bell pepper)
â—¦ 2 medium cloves garlic, minced (about 2 teaspoons)
â—¦ 1 ½ tablespoons all-purpose flour
â—¦ 4 tablespoons unsalted butter, divided
â—¦ 1 cup chicken broth
â—¦ 8 ounces sharp cheddar cheese, shredded (about 2 cups)
â—¦ Sliced scallions
â—¦ Dash of hot sauce (optional)


Recipe

Peel and devein shrimp, discarding shells. Place shrimp in a medium bowl; cover and refrigerate until ready to use.

Bring water to a boil in a medium pot over high. Whisk in grits and 2 ½ teaspoons of the salt. Reduce heat to low, and cook, stirring often, until grits are tender and liquid is absorbed, about 30 minutes. If grits thicken before they are tender, add more water, and continue cooking. Remove from heat, and cover to keep warm.

After grits have cooked for 15 minutes, heat a large skillet over medium-high. Add pancetta, and cook, stirring occasionally, until crispy and fat has rendered, about 4 minutes. Add onion, bell pepper, and garlic; cook, stirring occasionally, until vegetables have softened and charred lightly, about 5 minutes. Reduce heat to medium; add flour and 1 tablespoon of the butter and cook, stirring constantly, until butter is melted and flour has mixed into vegetables, about 1 minute. Slowly add broth, stirring constantly, until fully combined. Bring mixture to a simmer over medium-high. Add shrimp and remaining ½ teaspoon salt; reduce heat to medium-low. Cook, stirring occasionally, until shrimp are cooked through and opaque, and sauce has thickened enough to coat the back of a spoon, 5 to 8 minutes. Remove from heat. Stir cheese and remaining 3 tablespoons butter into grits.

Divide grits evenly among four shallow bowls, and spoon shrimp and gravy evenly on top of each bowl. Garnish with scallions and hot sauce, if desired. Serve.

Makes 4 servings