Rhonda here and today I have gone southern with my version of Shrimp and Grits with Bacon.
I came up with this recipe when I decided to use up some veggies that I did not want to go bad. I always have some kind of polenta or grits in my pantry and I keep frozen shrimp in the freezer because it is a really convenient way to buy shrimp.
To start my Shrimp and Grits with Bacon recipe I started by cooking the bacon pieces and seasoning the shrimp with salt and pepper.
I sautéed the shrimp until opaque and then added the olive oil, chopped pepper and sliced mushrooms before de-glazing the pan with the wine and adding the chicken stock to bring the mixture to a boil.
Once the shrimp was fully cooked I spooned the grits onto a plate and topped them with the shrimp and sauce.
- 1 lb. of shrimp (peeled and deveined)
- 1 red pepper (chopped)
- 2 cups of sliced mushrooms
- 4-6oz. of bacon ends or bacon (chopped)
- 3 tablespoons of olive oil
- Juice of one lemon
- 3-4 cloves of garlic (chopped)
- 1/3 cup of dry white wine
- 1/3 cup of chicken stock
- 1 tablespoon of butter
- Parsley to garnish
- Salt and pepper to taste
- 3 cups of chicken stock or water
- 1 cup of millet grits
- Cook the grits according to the package instructions and season to taste.
- Season the shrimp with black pepper and salt.
- Heat a tablespoon of olive oil in a large sauté pan over medium-high heat. Add the chopped bacon ends or bacon and cook until bacon is crisp.
- Add 1 tablespoon of olive oil, chopped garlic, and shrimp. Sauté for 1-2 minutes, or until the shrimp is opaque, and remove from the pan.
- Add the last tablespoon of olive oil, chopped pepper and sliced mushrooms. cooking until fragrant, then deglaze the pan with the wine. Add the chicken stock. Stir well and bring to a boil.
- Add the shrimp and lemon juice. Toss to coat. Add the butter, salt and pepper and sauté until the sauce reduces a bit and thickens with the butter. Spoon the grits onto a plate and top with the shrimp and sauce. Sprinkle with salt and pepper. Garnish with chopped parsley. Serve immediately.
Grits are a versatile grain that can be adjusted for savory and sweet dishes – although this a definitely something heavily debated. Sweet grits are often served with butter and brown sugar, while savory grits are served with butter, salt, pepper and possibly cheese. Shrimp not your style? Try savory grits for breakfast by serving them with eggs and bacon.
Applications like this make me just love millet grits. It is a larger grain with delicate flavor and a ton of fiber. The flavor, plus the soft and silky texture, go well with the shrimp. It’s a wonderful addition to your kitchen repertoire and adds variety to your dinner (or breakfast) plate. Serve this dish with your favorite glass of wine or a nice, cold beer.
This article was written by GGG contributor Rhonda for food blogger Linda Arceo and Giggles, Gobbles and Gulps