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Shrimp and Grits

Ingredients

  • 12 oz shrimp peeled and deveined
  • 6 slices of lean center cut bacon sliced into 1/2 inch pieces
  • 6 scallions chopped finely
  • ½ tsp cumin
  • 1 clove garlic minced
  • 1 cup polenta
  • 5 cups chicken broth
  • 1 ½ cups sharp cheddar cheese shredded
  • 2 tbs grated parmesan cheese
  • 3 tbs butter
  • ½ cup low-fat milk
  • 1 tsp crushed red pepper
  • Salt and pepper to taste

Instructions

  • In a medium-sized pot, combine the polenta, and broth.
  • Bring to a boil on medium heat and make sure to stir with a whisk frequently to avoid clumping or burning at the bottom of the pot.
  • In the meantime, cook bacon in a large saucepan at medium-high heat until it are cooked to your liking.  Scoop the bacon out of the pan and place on a paper towel laden plate.
  • Keep stirring the polenta. Don’t forget about it!  There shouldn’t be much grease.  If you ended up using a fattier cut of bacon, pour some of the grease out.
  • With the bacon grease still in the pan, add the scallions and let them sweat.
  • Add the shrimp, cumin, salt, black pepper, toss together and let the shrimp cook for about 3-4 minutes.  Don’t overcook them or else they will be tough and chewy.  Set the cooked shrimp aside while leaving the droppings in the pan.
  • Add 1 cup of broth, and let it simmer in the pan to take on the flavors of the seasoning.
  • Once the polenta boils lightly, take it off the heat.  Add cheese, 2 tsp salt, 2 tsp black pepper, the remaining butter, and stir.  Add the milk last so that the cheese has time to melt.  Keep stirring. It should be a loose consistency.
  • To plate the food, use soup bowls.  Pour a couple ladles of polenta in to the bowls.  Add the broth sauce, then the shrimp, then the bacon bits.
  • Top with chopped parsley for garnish and enjoy!