Ingredients for Charleston Shrimp And Grits
- Medium Shrimp
- Lemon, Juice Of
- 1 teaspoon Tabasco sauce
- 1 1/2 teaspoons salt (or to taste)
- Stone Ground Corn Grits
- 4 slices bacon, diced
- 1/2 medium yellow onion, chopped
- Green Bell Pepper
- Garlic Clove
- Scallion
- Unbleached All Purpose Flour
- Chicken Stock
- Unsalted Butter
- Cheddar Cheese
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How to Make Charleston Shrimp And Grits
- In a medium bowl, toss shrimp with lemon juice and Tabasco sauce. Set aside.
- In a large heavy saucepan, bring 6 cups of water and 1 teaspoon of salt to a boil.
- Gradually whisk in grits a few handfuls at a time, ensuring no lumps form.
- Reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until thick and creamy.
- While grits simmer, cook bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon grease in the skillet.
- Add onion and green pepper to the skillet and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add scallions and cook for 1 minute.
- Sprinkle flour over the mixture and cook, stirring constantly, for 1 minute.
- Gradually whisk in stock until smooth. Season with salt to taste.
- Simmer for 5 minutes, or until slightly thickened.
- Stir in reserved bacon and set aside.
- Once grits are cooked, stir in butter and cheese until melted and creamy. Add a splash of Tabasco sauce and more salt if needed.
- Add shrimp to the gravy and cook until pink and opaque, about 3-5 minutes.
- Serve immediately, mounding grits on plates and topping with shrimp and gravy.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
12g
Fat
51g
Carbs
18g
