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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!
  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Serving Size4

    Ingredients

    • 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

    1

    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.

    2

    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.

    3

    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.

    4

    Shrimp: While the bacon is frying, toss the shrimp in the chili powder, cayenne pepper, black pepper, paprika, and salt.

    5

    Shrimp: When the bacon is cooked, remove it from the pan and save it for later, keeping the bacon fat in the pan.

    6

    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.

    7

    Shrimp: Add the garlic and cook briefly.

    8

    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.

    9

    Shrimp: Add the bacon back to the mixture, and heat up briefly.

    10

    Shrimp: Transfer grits to a bowl, and top with the shrimp and veggies. Garnish with cayenne pepper and parsley. Enjoy!

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