Category
Dinner
Servings
4 - 6
Prep Time
5 minutes
Cook Time
45 minutes
This is my father-in-law's recipe, and after eating this version, I can no longer eat shrimp and grits any other way. This recipe uses a broth as the base instead of a roux or gravy. It's light and simple with a deep yet delicate flavor. Each ingredient shines on its own and works beautifully with the nuanced complexity and texture of our Charleston Gold Rice Grits.
Ingredients
1 pound peeled and deveined medium to large shrimp
4 teaspoon salt
1 tablespoon sugar
3-4 slices bacon (optional)
2 tablespoon butter
¼ cup chicken broth
Chopped scallions
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1 cup White House Farms Rice Grits
Directions
Prepare WHF’s Rice Grits according to package directions
While the grits are cooking, put 4 teaspoons salt and 1 tablespoon sugar in bowl with 3 cups water. Stir until dissolved. Add shrimp to soak.
Cook bacon and remove from pan. Discard all but 2 tablespoons bacon grease.
After 15 minutes, remove shrimp from water, drain and pat dry.
When the grits are ready, heat bacon grease over medium high heat. Add shrimp an cook until pink (2-3 minutes), turning as needed.
Reduce heat to low. Add butter and broth and stir until butter is melted. Remove from heat, add crumbled bacon, and serve over grits. If using, sprinkle chopped scallions on top.
