Go Back

Shrimp and Grits

Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Servings: 2 - 4

Ingredients

  • 2 ½ c Chicken Stock
  • 6 tbsp Instant Grits
  • ¾ c Grated Pepper Jack Cheese
  • ¾ c Grated Sharp Cheddar Cheese
  • ¼ c Mascarpone
  • 2 tbsp Unsalted Butter
  • ½ tbsp Olive Oil
  • ¾ lb Shrimp
  • ½ tbsp Cajun Seasoning
  • 3 strips Bacon
  • 1 Small Onion white or yellow
  • ½ Jalapeno Pepper
  • ½ Red Bell Pepper
  • ½ tbsp Tomato Paste
  • ½ Lemon
  • 1 Green Onion
  • Hot Sauce

Instructions

  • Grate the pepper jack and cheddar cheese. Set aside.
  • Peel shrimp and season with cajun seasoning. Set aside.
  • Cook bacon and roughly chop. Set aside.
  • Seed the red pepper and jalapeno. Chop the peppers and onions.
  • Boil 1 ½ cups of chicken stock. Add grits and boil for 2-3 minutes. Reduce heat and stir in the pepper jack, cheddar and mascarpone. Stir in a tablespoon of butter. Set aside and keep warm.
  • Heat 1 cup of chicken stock in a separate pan.
  • Heat oil and 1 tablespoon of butter over a medium-high heat. Add the shrimp and cook for 1-2 minutes per side. Remove the shrimp from the heat and set aside.
  • Add the bacon, onion, red pepper and jalapeno and cook over high heat until they begin to soften. Add the tomato paste and stir for about a minute. Stir in the hot chicken stock and hot sauce to taste.
  • Add the shrimp to the mixture and cook until shrimp are cooked through, another 2-3 minutes. Add lemon juice.
  • Serve by spooning the shrimp mixture over the grits. Chop the green onion for garnish.

Notes

  • You can adjust the heat by leaving more or less of the jalapeno spine and seeds in the mix.