Smuttered Shrimp and Grits

Who doesn’t love grits?

Throw in some colorful peppers and delicate shrimp and you’ve got a delicious and creamy rendition of a lowcountry classic.

grits-3-web

  • Prep Time: 15m
  • Cook Time: 1h

Ingredients

  • 1 c grits
  • 2-3 cups water
  • 1 tablespoon salt
  • 1/2 stick butter
  • 2-3 strips smoked bacon
  • 1/2 tbsp. vegetable oil
  • 1 tbsp. self-rising flour
  • ½ cup heavy cream
  • 1/4 green pepper, chopped
  • 1/4 red bell pepper, chopped
  • 1/4 stalk celery, chopped
  • 1/4 yellow onion, chopped
  • 1/2 lb medium shrimp, peeled and deveined
  • Sprinkle salt and black pepper
  • 1/8 tsp. garlic powder

Instructions

  1. Place grits in a pot with water and rinse grits several times.
  2. Add 3 cups of water and cook, stirring occasionally to keep grits from lumping. Add salt. If needed, add more water.
  3. For smooth grits cook at least 1 hour or more.
  4. When grits are cooked, butter and stir until combined.
  5. Fry the bacon in a 12-in skillet. When bacon is done, set aside and reserve grease in pan.
  6. Add vegetable oil. When the oil is hot, add the flour and stir until cooked to a golden-brown color.
  7. Slowly stir in cream until mixture thickens a little.
  8. Add peppers, celery, and onion to roux and stir for about 2 minutes.
  9. Cover and let simmer until thickened, about 10-15 minutes.
  10. Season shrimp with salt, black pepper, and garlic powder. In the last 3 minutes, add the shrimp.
  11. To plate, place shrimp mixture on top of grits.

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