Saucepan@saucepan · Shared this recipeFollowSouthern · dinnerAuthentic Southern Shrimp and GritsA rich and creamy Southern dish featuring cheesy grits topped with Cajun-seasoned seared shrimp, a buttery pan sauce, and crispy bacon.total30 minprep10 mincook20 minservings4Original recipe on badbatchbaking.comKeep this recipeAdd a copy of Authentic Southern Shrimp and Grits to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings5 strips bacon, diced3 tbsp cajun seasoning, store-bought or mine is listed below, dividedolive oilsalt, seasoning salt, and pepper1.5 lb large shrimp, peeled and deveined2 tbsp butter3 clove garlic, minced3 scallions, white and green parts, thinly sliced2 tbsp calibrian peppers crushed/paste + a spoonful of it's oil0.5 tsp red pepper flakes0.333 cup chicken stock1 tbsp lemon juice, fresh squeezed1 tsp worcestershire sauce2 tbsp heavy cream2 tbsp freshly chopped parsley3 cup chicken stock1 cup quick grits, you can use regular grits but avoid instant.3 tbsp butter0.5 cup heavy cream2 oz cream cheese, softened0.75 cup sharp cheddar, shredded0.75 cup pepper jack or monterey jack, shredded1 tbsp paprika1.5 tsp salt1.5 tsp garlic powder1 tsp onion powder1 tsp chili powder0.75 tsp dried thyme0.5 tsp dried oregano0.5 tsp brown sugar0.5 tsp cayenne powder0.25 tsp freshly cracked pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Boil chicken stock in a pot over medium-high heat. Slowly add the grits while whisking quickly to avoid clumping. Reduce heat to medium-low and cook until tender, about 5 minutes.2Step 2: In a large pan, cook the diced bacon until crispy, then set aside on paper towels to drain. Reserve half of the bacon grease in a bowl and leave the remaining drippings in the pan for the shrimp.3Step 3: Into the cooked grits, add the heavy cream, cream cheese, and butter. Then add the cheeses and stir until melted. Season with seasoned salt and pepper as needed. To thin the grits, add a splash more cream and/or stock. Cover and keep warm while preparing the shrimp.4Step 4: Toss the shrimp with a few dashes of olive oil, then season liberally with Cajun seasoning, coating well on all sides. Reserve 1/2 teaspoon of Cajun seasoning to add to the pan sauce.5Step 5: Cook the seasoned shrimp in the bacon fat (about 2 tablespoons) over medium-high heat. Cook on both sides, flipping only once, until no longer opaque, about 4 minutes total. Remove the shrimp and tent with foil. Cook in batches if needed to avoid overcrowding, using the reserved bacon fat.6Step 6: In the same pan, add butter, garlic, and scallions. Cook until the butter melts and the garlic is fragrant, about 2 minutes. Add the reserved 1/2 teaspoon Cajun seasoning, red pepper flakes, and Calabrian peppers with their oil. Cook for another minute.7Step 7: Add chicken stock and scrape up any brown bits from the pan. Add lemon juice, Worcestershire sauce, and cream. Whisk until it comes together as a sauce. Taste and adjust with salt and pepper as needed.8Step 8: Return the shrimp to the pan, add the parsley, and toss to coat. Add another dash of lemon juice over the shrimp.9Step 9: To serve, spoon grits into each bowl, top with shrimp, spoon over the pan sauce, and finish with crisp bacon.getsaucepan.com/r/fbadacf5-a099-4cfe-9a4d-9c5bf41c55ad · Original: https://badbatchbaking.com/southern-shrimp-and-grits/
