Charleston Shrimp over Stone-Ground Grits

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Shellfish · gluten-free, high-protein

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Ingredients

• 1/2 cup stone-ground grits
• 1 cup whole milk
• 1 1/2 oz sharp white cheddar
• 3/4 lb large shrimp, peeled
• 2 slices thick-cut bacon
• 2 scallions
• 2 garlic cloves
• 1 lemon
• 1 1/2 tbsp unsalted butter
• 1/4 cup chicken stock
• 1/2 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Bring 3 cups water, the milk and 1 tsp of the salt to a simmer, rain in the grits while whisking, and cook on the lowest heat 30 to 35 minutes, stirring every 5 minutes, until creamy and no longer sandy on the tongue.
2. Off the heat, beat in the grated cheddar and 1 tbsp butter and keep covered.
3. Meanwhile cook the bacon in a skillet over medium 7 minutes until crisp, crumble it and keep 1 tbsp of fat in the pan.
4. Pat the shrimp completely dry and season with the remaining salt and the pepper; wet shrimp steam instead of searing.
5. Sear the shrimp in the bacon fat over medium-high about 2 minutes per side, until opaque all the way through and firm to the touch. Move them to a plate.
6. Add the garlic to the pan for 30 seconds, then the stock, Worcestershire and the juice of half the lemon, and simmer 2 minutes, scraping the base.
7. Swirl in the remaining 2 tbsp butter, return the shrimp for 30 seconds to coat, and spoon over the grits with the bacon, sliced scallions and hot sauce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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