Description
Creamy stone-ground grits cooked in homemade seafood stock, topped with perfectly seasoned shrimp and grits in a rich, vegetable-studded sauce.
Ingredients
For the Stock and Grits:
- Shells from 1 pound large shrimp
- 2 tablespoons turkey bacon, diced
- 3 green onions, white parts only
- 6 cups water
- 1 cup stone-ground grits
- 4 tablespoons unsalted butter, divided
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
For the Shrimp:
- 3 ounces turkey bacon, diced
- 6 tablespoons unsalted butter
- 1 small onion, finely diced
- ½ cup celery, diced small
- ½ cup green bell pepper, diced small
- 3 garlic cloves, minced
- 1½ tablespoons all-purpose flour
- 1½ teaspoons Creole seasoning (no-salt)
- 1½ cups reserved stock
- 1 pound large shrimp, peeled and deveined
- 1 small Roma tomato, diced
- ½ teaspoon kosher salt
- Reserved green onion tops, sliced
Instructions
- Combine shrimp shells, turkey bacon, and green onion whites with water in a medium saucepan. Bring to boil, then simmer 15 minutes.
- Strain stock, pressing solids to extract liquid. Reserve 1½ cups for shrimp sauce; use remaining 4 cups for grits.
- Bring 4 cups stock to boil. Whisk in grits, 2 tablespoons butter, salt, and pepper. Reduce heat to low and cook 15 minutes, whisking occasionally.
- Remove grits from heat and stir in remaining 2 tablespoons butter.
- Cook turkey bacon in large skillet over medium heat until crispy, 4 minutes. Reserve 2 tablespoons; add butter to skillet.
- Add onion, celery, and bell pepper to skillet. Cook until softened, 6-7 minutes. Add garlic; cook 1 minute.
- Whisk in flour and Creole seasoning; cook 1 minute. Slowly add reserved stock while whisking. Simmer until thickened.
- Add shrimp, tomatoes, and salt. Cook until shrimp are opaque, 4 minutes, flipping halfway through.
- Serve shrimp mixture over grits. Garnish with green onion tops and reserved turkey bacon.
Notes
Turkey bacon provides smoky flavor. Don’t skip making the stock, it transforms ordinary grits into something extraordinary.
- Prep Time: 20 minutes
- Cook Time: 45 minutes