chef johns shrimp and grits
Recipes
Prawn
Chef Johns Shrimp and Grits
Shrimp and grits are very simple to make for breakfast, lunch, or dinner, and this recipe is a snap. You can make the grits a bit ahead since they stay hot for a long time. Have everything ready before you start cooking the shrimp as they only take a few minutes to sauté.
Ingredients
- 4 strips bacon, cut into 1/4-inch pieces
- ¼ cup water
- 2 tablespoons heavy whipping cream
- 2 teaspoons lemon juice
- 1 dash worcestershire sauce
- 4 cups water
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 cup white grits
- ½ cup shredded white cheddar cheese
- 1 pound shrimp, peeled and deveined
- ½ teaspoon cajun seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
- 1 tablespoon minced jalapeño pepper
- 2 tablespoons minced green onion
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
Directions
- Gather the ingredients.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Transfer bacon to a dish; reserve drippings in the skillet.
- Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
- Combine 4 cups water, butter, and 1 teaspoon salt in a pot; bring to a boil. Whisk in grits; bring to a simmer, reduce heat to low, and cook until creamy, 20 to 25 minutes. Off heat, stir in Cheddar cheese.
- Season shrimp with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper in a large bowl.
- Heat bacon drippings in the skillet over high heat. Add shrimp; cook 1 minute. Flip shrimp; add jalapeño and cook until fragrant, about 30 seconds.
- Stir cream mixture, bacon, green onion, and garlic into shrimp mixture; cook and stir until shrimp cooked through, 3 to 4 minutes, adding water as necessary to thin sauce. Off heat, stir in parsley.
- Ladle grits into a bowl; top with shrimp and sauce.
