Shrimp and Grits
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 2
Ingredients
  • 3 slices bacon, diced
  • ¾ pound shrimp, peeled and deveined
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 28 ounces chicken stock (2 14 oz cans)
  • ½ cup quick-cooking polenta
  • ½ cup sharp cheddar cheese, grated
  • 2 tablespoons heavy cream
  • 2 cloves garlic, minced
  • 2 whole green onions, chopped
Instructions
  1. Cook bacon in a large skillet over medium high heat until crispy and browned. Remove bacon from pan to a paper towel, reserving 2 tablespoons bacon fat in the pan to cook the shrimp. Combine shrimp with basil, oregano, paprika, salt and pepper and toss together. Bring chicken stock to a boil, then whisk in polenta, stirring over medium heat until polenta thickens, about 5 minutes. Whisk in cheese and heavy cream and set aside. Reheat skillet, then add shrimp, garlic, and half of the green onions. Cook about 2-3 minutes, turning shrimp, until shrimp is cooked. To serve, spoon polenta into a bowl and top with shrimp mixture. Sprinkle remaining green onions and crisp bacon on top and serve immediately.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2009/03/shrimp-grits-can-you-say-comfort-food/