Ingredients:
For the Grits:
- 1 cup quick-cooking grits
- 3 cups water
- 1 cup heavy cream (or half and half in a pinch)
- 2 tbsp unsalted butter
- 1 cup sharp cheddar cheese, grated
- Salt to taste
For the Shrimp:
- 1 lb shrimp (21-25 count), peeled and deveined
- 4 slices bacon, diced
- 1 tbsp vegetable oil
- 1 red bell pepper, diced
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1/2 cup chicken broth (low-sodium)
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 tbsp Creole Baé seasoning
- 1/4 tsp ground cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper to taste
Instructions:
- For the Grits:
- In a medium saucepan, bring water to a boil.
- Slowly whisk in grits and reduce heat to low.
- Cook for about 5 minutes, stirring frequently.
- Add cream, butter, and cheese. Stir until smooth.
- Season with salt to taste. Keep warm.
- For the Shrimp:
- In a large skillet, cook bacon until crispy. Remove and set aside.
- In the same skillet, heat oil over medium-high heat.
- Add shrimp and cook for 1-2 minutes per side until pink. Remove and set aside.
- Add bell pepper and white parts of green onions to the skillet. Sauté for 2-3 minutes.
- Add garlic and cook for another minute.
- Pour in chicken broth, Worcestershire sauce, and lemon juice. Simmer for 2 minutes.
- Return shrimp to the skillet. Add Creole Baé seasoning, cayenne, salt, and pepper. Stir to combine.
- Cook for an additional 1-2 minutes until shrimp are heated through and sauce is slightly reduced.
- To Serve:
- Divide grits among serving bowls.
- Top with shrimp mixture.
- Garnish with crispy bacon and green parts of green onions.
Notes:
About Grits: Quick-cooking grits are ideal for this recipe as they cook faster while maintaining a creamy texture. For an even richer flavor, you can use stone-ground grits, but be prepared to increase the cooking time significantly.
About Shrimp: The 21-25 count shrimp are a perfect size for this dish. They're large enough to be substantial but not so large that they overpower the grits. Always opt for fresh shrimp when possible, but good-quality frozen shrimp (thawed before cooking) can work well too.
Garnishing Tip: For an extra touch of elegance, add a small dollop of creme fraiche and a sprinkle of smoked paprika on top of each serving.
Occasion: This dish is perfect for a luxurious weekend brunch, a comforting dinner on a chilly evening, or when you want to impress guests with a taste of New Orleans cuisine.
Wine Pairing: A crisp, unoaked Chardonnay or a vibrant Sauvignon Blanc pairs beautifully with the rich, creamy grits and spicy shrimp. For red wine lovers, a light-bodied Pinot Noir can also complement the dish nicely.