Creamy Shrimp + Cheddar Grits
Printable Version
Author
Billy Parisi
Published
April 1, 2016
Modified
June 21, 2018
INGREDIENTS
For the Grits:
- 1 tablespoons of olive oil
- 1 small diced yellow onion
- 2 cups of white grits
- 6 cups of chicken stock
- 4 tablespoons of unsalted butter
- 8 ounces of shredded white cheddar grits
- Kosher salt and fresh cracked pepper to taste
For the Shrimp:
- 1 teaspoon of olive oil
- 6 strips of bacon thinly sliced
- 5 minced cloves of garlic
- 1 pound of peeled and deveined shrimp
- ¾ cup of cream sherry
- 1 ½ cups of heavy whipping cream
- Kosher salt and fresh cracked pepper to taste
DIRECTIONS
- Grits: Add the olive oil to a medium size pot on medium heat and cook the onions for 6 to 8 minutes or until lightly browned.
- Next, add in the grits and chicken stock, stir and cover for 20 to 25 minutes or until the grits are al dente.
- Finish the grits with butter, shredded cheddar, salt and pepper and keep warm.
- Shrimp: In a large saute pan on high heat with 1 teaspoon of olive oil cook the bacon until it is crispy.
- Once cooked, remove the bacon and the shrimp and garlic to the pan with the rendered bacon fat and saute for 3 to 4 minutes or until the shrimp is done.
- Once the shrimp is cooked, remove them from the pan and deglaze with cream sherry and reduce until there is 2 tablespoons of liquid left.
- Add the cream and cook over medium heat until it becomes very thick, think alfredo sauce.
- Add the shrimp, bacon, salt and pepper to the cream mixture and mix.
- Serve the creamy shrimp over the cheddary grits!
