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Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
Shrimp
1 tablespoon McCormick® Jazzy Spice Blend
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lb raw shrimp (455 g), peeled and deveined
Grits
4 cups water (960 mL), vegetable stock or chicken stock
1 cup stone ground corn grits (150 g)
1 cup shredded white cheddar (100 g)
1 tablespoon unsalted butter
1 teaspoon kosher salt
½ teaspoon pepper
Assembly
4 strips bacon, uncooked
3 cloves garlic, thinly sliced
¼ cup dry white wine (60 mL)
¼ cup chicken stock (60 mL), or vegetable stock
2 tablespoons fresh chives
Nutrition Info
Calories 540
Fat 32g
Carbs 14g
Fiber 0g
Sugar 1g
Protein 44g
How to Make It
1. Step
Make the shrimp: In a medium bowl, mix together the Jazzy Spice Blend, salt, and pepper. Add the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
2. Step
Make the grits: In a large saucepan over high heat, bring the water or stock to a boil. Once boiling, whisk in the grits. Reduce the heat to low and simmer, whisking often, until the grits begin to thicken. If the grits are bubbling and spurting too much, cover the pot partially with a lid, but make sure not to cover fully. Continue whisking frequently until the grits are tender, about 1 hour. If the grits get too thick before they are fully cooked, add ¼ cup cooking liquid at a time. Once cooked, stir in the cheddar cheese, butter, salt, and pepper. Keep warm before serving.
3. Step
While the grits are cooking, place the bacon strips in a cold medium skillet. Turn the heat to medium-low and cook the bacon until crispy, 2-3 minutes per side. Remove the bacon from the pan, leaving the bacon fat behind, and drain on paper towels. Once the bacon is cool, chop and reserve.
4. Step
Add the garlic to the bacon fat in the pan and cook for 1-2 minutes over medium low heat until fragrant. Add the shrimp, white wine, and chicken stock to pan. Cook until the shrimp are pink and opaque, then remove from the pan.
5. Step
Return chopped bacon to pan and cook for about a minute, until the liquid in the pan reduces slightly to make a sauce.
6. Step
Spoon the grits into bowls and top with the shrimp. Spoon the bacon sauce over the shrimp and garnish with chives.
