Shrimp & Grits
This is as classic as it gets: when you hear grits, you think shrimp and grits! This is Professor Torbert’s take on the recipe, hearty and full of flavor. Perfect for a Southern breakfast, or a great meal any time of day!
- 4 cups chicken broth
- 1 cup Professor Torbert’s Orange Corn Grits
- 1 bay leaf
- ¼ cup heavy cream
- ½ cup of shredded cheddar cheese
- 2 tbsp unsalted butter
- 4 strips of bacon, diced
- 1 tbls butter (for cooking)
- 12-16 fresh large shrimp, peeled and deveined
- ½ tsp salt
- ¼ tsp chili powder
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- ½ tsp paprika
- ½ medium onion, thinly sliced
- Green bell pepper
- 1 clove of garlic, minced
- ½ tsp Worcestershire Sauce (gluten free)
- Fresh parsley, finely chopped (reserve some for garnish)
- 2 tsp lemon juice
Method of Preparation
For the Grits:
- In a medium pot, bring the chicken broth to a boil. Add grits and stir. Bring the mixture up to a simmer and add the bay leaf. Cover the pot, reduce the heat, and allow to simmer for about 20 minutes.
- Once the grits are ready, stir in the heavy cream, 2 tbls unsalted butter, and cheddar cheese. Remove the bay leaf. Cook until you see your desired consistency. The grits are ready to serve.
For the Shrimp:
- While the grits are cooking, fry the bacon in the 1 tbls butter in a non-stick pan.
- While the bacon is frying, toss the shrimp in the chili powder, cayenne pepper, black pepper, paprika, and salt.
- Once the bacon is cooked, remove it from the pan and save it for later, keeping the bacon fat in the pan.
- Add the onions and bell peppers to the hot pan, and saute on medium heat until soft. Add the garlic and cook briefly.
- Add the shrimp, and add Worcestershire Sauce, parsley, and lemon juice. Keep the heat at medium, to make sure the garlic does not burn. The shrimp should turn to a white-pink color while they cook, about 3 minutes on each side.
- Add the bacon back to the mixture, and heat through briefly.
- Transfer grits to a bowl, and top with the shrimp and veggies. Garnish with cayenne pepper and parsley.