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RECIPE
17 INGREDIENTS9 STEPS40MIN

Classic Southern Shrimp and Grits

5.0
2 Ratings

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The Anchored Kitchen

My name is Brittany Graham and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
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A rich dish but with a light lemony sauce that lifts the shrimp and grits and breaks up the rich flavor.
40MIN
Total Time

The Anchored Kitchen

My name is Brittany Graham and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 lb
2 Tbsp
to taste
1 clove
Garlic , minced
1 cup
White Wine
1/2 cup
Water
1
Lemon , juiced
5 slices
Bacon , chopped
5
Scallions , sliced
3.5 oz
Shiitake Mushrooms
or Baby Bella Mushrooms
1 cup
Polenta Grits
3 cups
Chicken Broth
1/4 cup
Half and Half
1/4 tsp
Crushed Red Pepper Flakes

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Nutrition Per Serving

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CALORIES
746
FAT
34.6 g
PROTEIN
54.9 g
CARBS
41.5 g

Author's Notes

I suggest having the ingredients ready and chopped before starting. The grits and the bacon mushroom topping cook quickly. And at the same time, it makes it easier to have everything organized and ready to go when cooking a meal like this.

Cooking Instructions

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Step 1
Start by preheating your oven to 375 degrees F (190 degrees C).
Step 2
Separate the Shrimp (2 pound) from their tails and shells and save them for later use.
Step 3
Put the peeled shrimp on a large sheet pan and toss them with Olive Oil (1 tablespoon), Kosher Salt (to taste) and Ground Black Pepper (to taste). Set the pan aside.
Step 4
In a large skillet or saute pan, heat Olive Oil (1 tablespoon) over medium heat. Once shimmering and hot, add in the Shrimp Tails and Shells. Allow them to cook stirring occasionally. Once the majority of the shells are white you know they are mostly cooked. About 5-7 minutes. Add in the Garlic (1 clove) and cook for thirty seconds.
Step 5
Then add in the White Wine (1 cup), Water (1/2 cup), and Lemon (1). Bring to a simmer and allow this to cook until the liquid is reduced. About 15 minutes. Once the liquid is reduced and thick, strain the liquid through a strainer into a bowl. Add the liquid back to the pan and add in Unsalted Butter (2 tablespoon). Whisk until incorporated and keep warm on low heat until the rest of the ingredients are warm.
Step 6
Put the shrimp in the oven and cook until they are all pink and no longer opaque. Usually ten minutes.
Step 7
While the shrimp are cooking get started on the toppings. In a large skillet over medium heat, add in the Bacon (5 slice) and cook until browned. Drain the bacon on a paper towel lined plate. Add in the Shiitake Mushroom (3.5 ounce) and Scallion (5). Cook about two minutes and then set aside with the bacon.
Step 8
While the bacon is browning, start on the grits. Heat Chicken Broth (3 cup) in a medium saucepan, once it comes to a boil, whisk in the Polenta Grits (1 cup). Turn the heat down to low and continue to whisk occasionally. Allow the grits to cook and thicken about five minutes. Add in the Unsalted Butter (4 tablespoon), Kosher Salt (1 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and Half and Half (1/4 cup). Whisk until the butter is melted and everything is incorporated.
Step 9
Spoon 1/4 of the grits into a bowl, top with 1/4 of the bacon and mushroom mixture. Put an equal amount of shrimp into each bowl and spoon some of the sauce over the top of everything. Serve warm.

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Nutrition Per Serving
Calories
746
% Daily Value*
Fat
34.6 g
44%
Saturated Fat
15.4 g
77%
Trans Fat
0.1 g
--
Cholesterol
432.4 mg
144%
Carbohydrates
41.5 g
15%
Fiber
4.2 g
15%
Sugars
3.6 g
--
Protein
54.9 g
110%
Sodium
1731.8 mg
75%
Vitamin D
0.2 µg
1%
Calcium
201.0 mg
15%
Iron
3.8 mg
21%
Potassium
897.7 mg
19%
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