Low-country Shrimp and Grits

Although this dish was traditionally served for breakfast to shrimpers coming into shore after long weeks out at sea, it's one of my favorite comfort foods for dinners. Look for applewood-smoked bacon, or ask your butcher to cut your bacon extra thick.

Course Mains & Entrees

Cuisine American

Keyword bacon, comfort food, shrimp, shrimp and grits

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 467

Author Laurie McNamara

Ingredients

3/4 cup stone-ground grits dry
12 slices bacon preferably applewood smoked
2 tablespoons diced leeks
½ onion chopped
1 green pepper diced
1½ pounds shrimp peeled and deveined (16/20)
¼ cup white wine
2 cups half & half see notes
kosher salt to taste
freshly ground black pepper to taste
2 green onions chopped, for garnish
hot sauce

Instructions

Cook the grits according to package directions. Remove from heat but keep covered on the stove while you prepare other ingredients.
In a cast-iron skillet over medium heat, fry the bacon. When bacon is crispy, remove from skillet and crumble onto a small plate. Add leeks, onion, and green pepper to the hot bacon grease and cook over medium high heat until soft and translucent. Add shrimp and saute for about a minute or so, until they turn pink (be careful not to overcook!).
Remove shrimp from skillet. Add white wine to deglaze, then stir in half-and half and bring mixture to a simmer. Continue to simmer sauce until it starts to thicken, about 2 minutes. Add shrimp to sauce and season with salt and pepper.
Divide cooked grits among four bowls. Ladle shrimp and sauce over grits. Sprinkle with chopped green onions to garnish and serve with plenty of hot sauce.

Notes

Nutrition