Recipes Nugget Markets Signature Recipes
Shrimp & Grits
- Prep time
- 15 minutes PT15M
- Cook time
- 35–45 minutes PT45M
- Yield
- 2 servings
- Difficulty
This iconic Southern dish is easy to make at home and perfect for a hearty breakfast or dinner.
Ingredients
Grits:
- 1 cup water
- 1 cup whole milk
- ⅓ cup grits
- 1 bunch chives, chopped fine
- ½ jalapeño, diced fine
- 2 tablespoons unsalted butter
- ¼ cup Parmesan cheese, grated
- Kosher salt, to taste
- Cracked black pepper, to taste
Shrimp:
- 3 slices bacon, medium diced
- ½ pound shrimp (31-40 count), peeled, deveined and tails removed
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, shaved thin
- ½ red bell pepper, medium diced
- ¼ cup Italian parsley, chopped
- Kosher salt, to taste
- Cracked black pepper, to taste
Preparation
For the grits, bring water and milk to a boil in a sauce pot. Whisk in the grits and stir constantly over medium-high heat for about 5 minutes, or until it begins to thicken. Turn heat to very low and cover with lid. Cook 30–40 minutes, stirring every 5–10 minutes until grits are thick and creamy. Stir in chives, jalapeño, butter and Parmesan, and season with salt and pepper to taste. Reserve warm.
For the shrimp, render bacon in a sauté pan over medium heat until just beginning to brown. Remove bacon and set aside, keeping rendered fat in the pan. In a work bowl, toss shrimp with chili powder, garlic powder and cayenne, then set aside.
Add olive oil and butter to the pan with the bacon fat and heat to medium-high. Add the garlic and sauté for 15–20 seconds. Add the bell peppers and sauté for 30 seconds. Add the shrimp and sauté for 1–2 minutes, or until shrimp are just cooked through. Add the parsley and toss to coat, then adjust seasoning with salt and pepper.
To serve, place grits on a serving plate and top with sautéed shrimp and cooking juices for extra flavor.
