Shrimp and Grits
 Shrimp and Grits Recipe Creamy, cheesy grits topped with tender shrimp and smoky bacon—this shrimp and grits recipe is Southern comfort at its best. Ingredients For the Shrimp 4 slices bacon, cut into ½-in dice 1½ lbs jumbo (21/25 count) shrimp, peeled and deveined, thawed if frozen 1 teaspoon Cajun seasoning, such as Emeril's ½ teaspoon salt 2 tablespoons unsalted butter 1 bunch scallions, thinly sliced, light and dark green parts divided 1 large stalk celery, finely diced 1 small red bell pepper, finely diced 2 cloves garlic, finely chopped 3 tablespoons all-purpose flour 2 cups chicken broth 1 tablespoon Worcestershire sauce ½ teaspoon hot sauce, such as Tabasco 4 slices bacon, cut into ½-in dice 1½ lbs jumbo (21/25 count) shrimp, peeled and deveined, thawed if frozen 1 teaspoon Cajun seasoning, such as Emeril's ½ teaspoon salt 2 tablespoons unsalted butter 1 bunch scallions, thinly sliced, light and dark green parts divided 1 large stalk celery, finely diced 1 small red bell pepper, finely diced 2 cloves garlic, finely chopped 3 tablespoons all-purpose flour 2 cups chicken broth 1 tablespoon Worcestershire sauce ½ teaspoon hot sauce, such as Tabasco For the Grits 4 cups whole or 2% milk ¾ teaspoon salt 1 cup quick-cooking grits ¾ cup (2 oz) shredded Cheddar cheese 4 cups whole or 2% milk ¾ teaspoon salt 1 cup quick-cooking grits ¾ cup (2 oz) shredded Cheddar cheese Instructions Start the shrimp: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp and bacon mixture to a bowl and set aside; place the skillet back on the heat (do not wash). Melt the butter in the skillet. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour and mix until incorporated. Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat and set aside while you make the grits. For the grits: In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. (Stir continuously to prevent sputtering.) Remove the pan from the heat and stir in the cheese. Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve. Place the skillet with the vegetable/sauce mixture back on the stove and bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle a small handful of the dark green scallions over the shrimp (you may not need all of them). Divide the grits among serving bowls. Spoon the shrimp and sauce over the grits and serve. Pass the hot sauce, if desired. Start the shrimp: Heat a large nonstick skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 7 minutes. Add the shrimp to the skillet and sprinkle with the Cajun seasoning and salt. Increase the heat to medium-high and cook, stirring occasionally, until the shrimp are mostly pink but not quite cooked through, about 2 minutes. Transfer the shrimp and bacon mixture to a bowl and set aside; place the skillet back on the heat (do not wash). Melt the butter in the skillet. Add the light green scallions, celery, bell pepper, and garlic and cook, stirring occasionally, until the vegetables soften, about 4 minutes. Sprinkle in the flour and mix until incorporated. Whisk in the chicken broth, Worcestershire sauce, and hot sauce and bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 5 to 7 minutes. Remove the skillet from the heat and set aside while you make the grits. For the grits: In a medium saucepan set over medium heat, bring the milk and salt to a boil. Whisking constantly, slowly pour the grits into the bubbling milk. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. (Stir continuously to prevent sputtering.) Remove the pan from the heat and stir in the cheese. Taste and adjust the salt, if necessary. Remove the pan from the heat and cover with a lid to keep warm until ready to serve. Place the skillet with the vegetable/sauce mixture back on the stove and bring to a simmer over medium heat. Return the shrimp and bacon, along with any juices that collected in the bowl, to the skillet and mix well. Cook, stirring frequently, until the shrimp are cooked through, 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle a small handful of the dark green scallions over the shrimp (you may not need all of them). Divide the grits among serving bowls. Spoon the shrimp and sauce over the grits and serve. Pass the hot sauce, if desired. Nutrition Information Powered by Per serving (4 servings) Calories: 731 Fat: 34 g Saturated fat: 16 g Carbohydrates: 59 g Sugar: 17 g Fiber: 3 g Protein: 46 g Sodium: 1625 mg Cholesterol: 291 mg Per serving (4 servings) Calories: 731 Fat: 34 g Saturated fat: 16 g Carbohydrates: 59 g Sugar: 17 g Fiber: 3 g Protein: 46 g Sodium: 1625 mg Cholesterol: 291 mg