Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Yield: N/A | Servings: 4
Shrimp & Grits
This is as classic as it gets: when you think 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 (optional)
- ¼ cup heavy cream
- ½ cup of shredded cheddar cheese
- 2 tbsp unsalted butter
- 4 strips of bacon, diced
- 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
- Grits: In a medium sized pot, bring the chicken broth to a boil. Add Professor Torbert’s Grits, and stir. Bring the mixture up to a simmer and add the bay leaf. Cover the pot and allow to simmer for about 20 minutes.
- Grits: Once the grits are ready, stir in the heavy cream, unsalted butter, and cheddar cheese. Remove the bay leaf. Cook until the desired consistency. The grits are ready to serve.
- Shrimp: While the grits are cooking, fry the bacon in a non-stick pan. If the bacon has very little fat and is sticking to the pan, add a small amount of butter, but only if necessary.
- Shrimp: While the bacon is frying, toss the shrimp in the chili powder, cayenne pepper, black pepper, paprika, and salt.
- Shrimp: When the bacon is cooked, remove it from the pan and save it for later, keeping the bacon fat in the pan.
- Shrimp: Add the onions and bell peppers to the hot pan, and saute on medium heat until soft. If there isn’t enough bacon fat, add butter.
- Shrimp: Add the garlic and cook briefly.
- Shrimp: Add the shrimp, and add Worcestershire Sauce, parsley, and lemon juice over them. Keep the heat around medium, medium-high to make sure the garlic does not burn. The shrimp should turn from a gray color to a white pink color while they cook, about 3 minutes on each side.
- Shrimp: Add the bacon back to the mixture, and heat up briefly.
- Shrimp: Transfer grits to a bowl, and top with the shrimp and veggies. Garnish with cayenne pepper and parsley. Enjoy!