southern shrimp and grits
Prawn
Southern Shrimp and Grits
Raw grits are naturally gluten-free because they’re made from corn, but some brands are processed and stored with wheat products, putting the grits at risk of cross-contamination.
Ingredients
- 8 thick-sliced bacon strips, chopped
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 3 garlic cloves, minced
- 1 teaspoon cajun or blackened seasoning
- 4 green onions, chopped
- 2 cups reduced-sodium chicken broth
- 2 cups 2% milk
- 1/3 cup butter, cubed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup uncooked old-fashioned grits
- 1 cup shredded cheddar cheese
Directions
- In a large saucepan, bring broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 15-20 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute shrimp, garlic and seasoning in drippings until shrimp turn pink. Stir in bacon; heat through. Serve with grits and sprinkle with onions.
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