Creole Shrimp and Grits

Creole Shrimp and Grits ingredients

• 1 cup Stone-ground grits
• 3.5 cups Water
• 1.5 cups Whole milk
• 2 tbsp Butter
• 1 cup Sharp cheddar cheese, shredded
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 strips Bacon, diced
• 1 lb Large shrimp, peeled and deveined
• 0.5 cup Yellow onion, finely diced
• 0.5 cup Green bell pepper, finely diced
• 0.25 cup Celery, finely diced
• 2 cloves Garlic, minced
• 1 tbsp All-purpose flour
• 1 cup Chicken broth
• 0.5 cup Heavy cream
• 1.5 tbsp Creole seasoning
• 1 tsp Hot sauce (e.g., Tabasco or Crystal)
• 1 tbsp Fresh lemon juice
• 1 tbsp Unsalted butter
• 2 tbsp Fresh parsley, chopped
• 2 tbsp Green onions, sliced

How to make Creole Shrimp and Grits

1. In a medium saucepan, bring 3.5 cups of water and 1.5 cups of whole milk to a boil over medium-high heat. Add 0.5 teaspoon of salt.
2. Slowly whisk in 1 cup of stone-ground grits, reducing the heat to low. Cover and simmer, stirring occasionally to prevent sticking, for 25-30 minutes, or until the grits are creamy and tender. If they become too thick, add a splash more hot water or milk.
3. Once cooked, remove the grits from the heat. Stir in 2 tablespoons of butter, 1 cup of shredded sharp cheddar cheese, and 0.25 teaspoon of black pepper until fully melted and combined. Cover to keep warm while you prepare the shrimp sauce.
4. In a large skillet or Dutch oven, cook 4 strips of diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the skillet.
5. Add 0.5 cup of finely diced yellow onion, 0.5 cup of finely diced green bell pepper, and 0.25 cup of finely diced celery to the reserved bacon fat in the skillet. Sauté over medium heat for 5-7 minutes, until the vegetables soften.
6. Stir in 2 minced garlic cloves and cook for another minute until fragrant. Sprinkle 1 tablespoon of all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a light roux and cook out the raw flour taste.
7. Gradually whisk in 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then stir in 0.5 cup of heavy cream, 1.5 tablespoons of Creole seasoning, and 1 teaspoon of hot sauce. Continue to simmer gently for 5 minutes, allowing the sauce to thicken slightly.
8. Season 1 pound of peeled and deveined large shrimp with a pinch of salt and pepper. Add the shrimp directly into the simmering sauce, arranging them in a single layer. Cook for 3-5 minutes, flipping once, until the shrimp turn pink and opaque and are just cooked through. Avoid overcooking, as they can become rubbery.
9. Remove the skillet from the heat. Stir in 1 tablespoon of fresh lemon juice and 1 tablespoon of unsalted butter until the butter is melted and glossy. Taste and adjust seasoning as needed.
10. Ladle a generous portion of the creamy grits into individual bowls. Top with the Creole shrimp and sauce. Garnish each serving with the crispy bacon, 2 tablespoons of chopped fresh parsley, and 2 tablespoons of sliced green onions before serving immediately.

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