I’ve always been a fan of shrimp & grits, but I have never made my own until now. I’ve clearly been missing out! We made this recently when I had a friend in town visiting. I knew she would love something made with fresh Gulf Shrimp (which we picked up at Groomer Seafood), and this was a hit!
Shrimp & Grits
Adapted from San Antonio Express News, Shelley Grieshaber
1 lb shrimp, peeled & deveined
Juice of 1/2 lemon
1 1/2 tsp Tabasco (or other hot pepper sauce)
1 tsp salt
1 cup stone-ground grits
1 Tbsp safflower oil
2 oz grated fat-free cheddar cheese (I use lifetime brand)
2 slices smoked bacon, cut into 1/2-inch pieces
1 tsp safflower oil
3/4 cup finely diced onion
2 garlic cloves, minced
1/4 tsp freshly ground black pepper
1/2 cup green onions, thinly sliced (green & white parts), divided
1 tsp low sodium Cajun spice mix (I use Tony Chachere’s Lite)
3 Tbsp flour (I use ultragrain flour)
1 1/2 cups low sodium chicken stock (or shrimp stock)
Combine the shrimp, lemon juice, and Tabasco in a bowl and let sit while you prepare the gravy and grits.
Bring 4 cups water plus salt to a boil in a large pot. Whisk in grits slowly but continuously until all have been added. Reduce the heat to very low and cook, stirring frequently for 30-40 minutes. When the grits are thick and creamy, stir in the 1 Tbsp oil and the cheddar until completely incorporated. Check for seasoning and adjust as necessary.
Meanwhile, fry the bacon in a large skillet until brown, but not too crisp. Remove bacon to a paper towel, and pour off bacon grease. Add 1 tsp safflower oil, onion, garlic, and pepper, and cook over medium heat for 5 minutes until soft. Try not to brown the vegetables. Add half the green onions, the Cajun seasoning and sprinkle the flour over the vegetable mixture. Cook, stirring constantly for 5 minutes before stirring in the stock. Allow the gravy to simmer, making sure there are no lumps, for another 5 minutes. Add the shrimp, cook until the shrimp are just done and check the seasoning. Stir in crumbled bacon.
Adjust with salt, pepper and/or Tabasco. Serve immediately with the grits and a sprinkling of the remaining green onions.
Total Fat: 7.4 g
Cholesterol: 174.1 mg
Sodium: 1,184.8 mg
Total Carbs: 18.4 g
Dietary Fiber: 1.6 g
Protein: 30.6 g