Neo-Traditional Shrimp and Grits Meal

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This recipe for shrimp and grits is a combination of suggestions from my friends with a few enhancements of my own. The result is a rich and flavorful shrimp and grits recipe that will have you saying 'Yum!' I know you want to add a ton of cheese and butter, but you have to trust me that you won't need it! I served this dish on Christmas morning with a light lemonade infused with strawberries and mint.

Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 ½ pounds jumbo shrimp, peeled and deveined

  • 3 tablespoons Dijon mustard

  • 1 pinch seafood seasoning (such as Old Bay®), or to taste

  • 2 ½ cups heavy whipping cream

  • 2 ½ cups chicken stock

  • 1 shallot, finely chopped

  • 3 tablespoons butter

  • 1 teaspoon garlic powder

  • 1 cup regular grits, uncooked

  • salt and ground black pepper to taste

  • 12 slices maple-cured bacon

  • 1 loaf Italian bread

  • ¼ cup olive oil, divided

  • ¾ cup shredded Cheddar cheese

Directions

  1. Preheat oven to 200 degrees F (95 degrees C).

  2. Toss shrimp in a bowl with Dijon mustard until coated and sprinkle with seafood seasoning. Refrigerate shrimp while you complete remaining steps.

  3. Pour cream and chicken stock into a large pot and bring to a boil. Reduce heat to medium-low; stir in shallot, butter, garlic powder, and grits. Bring mixture to a simmer and cook until grits have absorbed the liquid and are thick and smooth, about 20 minutes. Season with salt and black pepper.

  4. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

  5. Wrap Italian bread in aluminum foil and place in preheated oven to heat, about 10 minutes. When bread is hot and the outside is slightly crunchy, slice into triangles. Cut the triangles apart horizontally, place onto a baking sheet, and brush with 2 tablespoons olive oil. Return to oven to toast, about 5 minutes; remove and keep warm.

  6. Pour 2 more tablespoons olive oil into skillet with bacon drippings and place skillet over medium-high heat. Cook and stir shrimp until pink and no longer translucent inside, about 5 minutes.

  7. Divide grits among 6 serving bowls and arrange cooked shrimp around the edges of the bowls. Place each bowl on a serving plate with 2 slices of bacon and 2 toast triangles. Sprinkle grits with shredded Cheddar cheese.

Nutrition Facts (per serving)

1055 Calories
69g Fat
66g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1055
% Daily Value *
Total Fat 69g 88%
Saturated Fat 35g 173%
Cholesterol 359mg 120%
Sodium 1922mg 84%
Total Carbohydrate 66g 24%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 42g 83%
Vitamin C 3mg 4%
Calcium 298mg 23%
Iron 7mg 38%
Potassium 520mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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