Shrimp and Grits

Chef Blythe Beck from Pink Magnolia makes her version of shrimp and grits.

Shrimp & Grits

24 shrimp peeled and deveined
1 cup of grits
2 cups of chicken stock
2 tablespoons minced garlic
2 tablespoon white onion diced
2 tablespoons jalapeño diced, deseeded
2 tablespoons bacon diced
1/2 cup shredded cheddar
2 cups cream
3 tablespoons butter
2 tablespoon canola oil
Salt and pepper to taste

Melt butter in a medium pot add bacon. As fat is rendering, add onions, garlic, jalapeños, season with salt. Pour in chicken stock, allow to boil. Once at a rolling boil, pour in grits, and turn down to a simmer. Continually stir for 5 minutes. Fold in cream and cheese.

In a large sauté pan, place 2 tablespoons of canola oil. Season shrimp with salt and pepper. Sear shrimp for 2 minutes on each side.

Place shrimp on top of grits and enjoy!!!!!

Serves 4


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