Shrimp and Grits

🛒 Ingredients

• Shrimp, raw, peeled, devained 125 g · 106 kcal
• Stone-ground grits, dry 50 g · 180 kcal
• Chicken broth 125 g · 13 kcal
• Whole milk 50 g · 30 kcal
• Sharp cheddar cheese, shredded 25 g · 100 kcal
• Thick-cut bacon 30 g · 150 kcal
• Unsalted butter 15 g · 108 kcal
• Yellow onion 25 g · 10 kcal
• Garlic 4 g · 6 kcal
• Green bell pepper 25 g · 5 kcal
• All-purpose flour 3 g · 9 kcal
• Worcestershire sauce 4 g · 4 kcal
• Lemon juice 4 g · 1 kcal
• Green onions, chopped 8 g · 3 kcal
• Smoked paprika 1 g · 0 kcal
• Cayenne pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the grits: In a medium saucepan, combine 375ml water and 125ml chicken broth; bring to a boil. Slowly whisk in the dry stone-ground grits, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until tender and thick.
2. While the grits cook, prepare the shrimp sauce. In a large skillet, cook the thick-cut bacon until crispy. Remove bacon, reserving 1 tablespoon of rendered fat in the skillet.
3. Add 5g butter to the skillet with bacon fat. Sauté the chopped yellow onion and green bell pepper for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 125ml chicken broth and Worcestershire sauce, bringing the mixture to a simmer. Stir in the smoked paprika and cayenne pepper.
5. Add the raw shrimp to the skillet and cook for 3-5 minutes, or until pink and opaque. Stir in the lemon juice and remove from heat. Crumble the reserved bacon and stir most of it into the shrimp sauce.
6. Finish the grits: Stir 10g butter, whole milk, and shredded cheddar cheese into the cooked grits. Season with salt and pepper to taste, stirring until smooth and creamy.
7. To serve, spoon the creamy grits into a bowl, then top generously with the shrimp and sauce mixture. Garnish with chopped green onions and the remaining crispy bacon bits.