CHEESY SHRIMP AND GRITS
Shrimp and grits is a southern staple with so many iterations. Cheesy grits being one of the best. The shrimp is sautéed in bacon grease for added flavor. But you can opt to sauté in olive oil for a little healthier version.
Serves 6
2 cups chicken broth, low-sodium2 cups water1 tsp. sea salt1 cup white grits4 tbsp. butter1 cup white aged cheddar, grated 2 lg. jalapeño chiles, seeded and chopped1 tsp. white pepper, freshly ground6 slices thick butcher’s bacon1 lb. large shrimp (15–20 count), peeled and deveined1 tsp. Mexican oregano flakes1/4 tsp. paprika 4 scallions, thinly sliced, plus 4 more for garnish3 garlic cloves, minced2 Tbsp. lemon juice
1. In a medium saucepan, bring chicken broth and water to a boil and season generously with salt. Reduce heat, bring mixture to a simmer, then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender; about 10 minutes. Stir in butter, cheese, jalapeño, salt and pepper. 2. Meanwhile, cook bacon until crispy in a large skillet over medium heat, about 8 minutes. Leave about 2 Tbsp. bacon fat in skillet and drain bacon on a paper towel and chop into small pieces. 3. Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through, about 4 minutes. Stir in lemon juice. Serve shrimp over grits and top with the chopped bacon. © 2020 Larry Noggle www.peppahead.com
Serves 6
2 cups chicken broth, low-sodium2 cups water1 tsp. sea salt1 cup white grits4 tbsp. butter1 cup white aged cheddar, grated 2 lg. jalapeño chiles, seeded and chopped1 tsp. white pepper, freshly ground6 slices thick butcher’s bacon1 lb. large shrimp (15–20 count), peeled and deveined1 tsp. Mexican oregano flakes1/4 tsp. paprika 4 scallions, thinly sliced, plus 4 more for garnish3 garlic cloves, minced2 Tbsp. lemon juice
1. In a medium saucepan, bring chicken broth and water to a boil and season generously with salt. Reduce heat, bring mixture to a simmer, then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender; about 10 minutes. Stir in butter, cheese, jalapeño, salt and pepper. 2. Meanwhile, cook bacon until crispy in a large skillet over medium heat, about 8 minutes. Leave about 2 Tbsp. bacon fat in skillet and drain bacon on a paper towel and chop into small pieces. 3. Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through, about 4 minutes. Stir in lemon juice. Serve shrimp over grits and top with the chopped bacon. © 2020 Larry Noggle www.peppahead.com