Shrimp and Grits
Recipe - The Fresh Grocer - Corporate
Shrimp and Grits
Prep Time15 Minutes
Servings6
Cook Time25 Minutes
Ingredients
6 slices bacon, roughly chopped
1 bag (2 lbs) Bowl & Basket Specialty Argentinian Shrimp, thawed
2 large yellow onions, chopped
4 cloves garlic, minced
2 cups Bowl & Basket chicken broth
1/3 cup Bowl & Basket cornstarch
1 cup Bowl & Basket heavy cream (can sub half and half if desired)
4 tbs Bowl & Basket butter, divided follow steps
2 tbs Bowl & Basket Specialty Louisiana seasoning
1 cup Bowl & Basket quick grits
1 cup Bowl & Basket shredded cheddar cheese
Fresh parsley, for garnish
diced green onions, for garnish
Salt, to taste
Pepper, to taste
Directions
- Heat a large pot over medium high heat.
- Add bacon and cook until fat has rendered, about 4-5 minutes.
- Remove bacon from pan, leaving the grease, and add the shrimp.
- Cook shrimp 3-4 minutes or until just cooked.
- Remove from pan and set aside. To the pan add the onion and garlic and cook 7-8 minutes or until translucent and fragrant.
- Sprinkle cornstarch evenly over the mixture and stir until vegetables are well coated and you can no longer see the cornstarch.
- Gently pour in the broth, being sure to scrape any browned bits off the bottom of the pot.
- Stir in heavy cream, butter and seasoning.
- Bring to a boil, then reduce heat and simmer 5 minutes or until thickened slightly.
- Add shrimp and bacon back to the pot, and simmer another 2 minutes until shrimp is heated through.
- While shrimp are simmering, cook grits according to package directions for a 6 sized serving, stirring in the butter and shredded cheese once the grits are nearly done.
- Serve shrimp over grits, topped with diced green onions and parsley.
15 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bowl & Basket Original Bacon, 16 oz, 1 Pound
$5.29$5.29/lb
Bowl & Basket Cleaned & Tail-On Cooked Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz, 2 Pound
On Sale!
$19.98 was $24.98$9.99/lb
Bowl & Basket Yellow Onions, 3 lb, 3 Pound
$2.99$1.00/lb
Bowl & Basket Garlic, 2 count, 2 oz, 2 Ounce
$0.79$0.40/oz
Swanson Chicken Broth, 14.5 oz, 14.5 Ounce
$1.59$0.11/oz
Bowl & Basket 100% Pure Corn Starch, 16 oz, 16 Ounce
$2.29$0.14/oz
Bowl & Basket Heavy Whipping Cream, one pint, 1 Pint
$4.19$4.19/pt
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz , 1 Pound
On Sale!
$3.99 was $4.29$3.99/lb
Bowl & Basket Specialty Louisiana Style Cajun Seasoning Blend, 3 oz, 3 Ounce
$2.39$0.80/oz
Bowl & Basket Quick Grits, 24 oz, 24 Ounce
$2.79$0.12/oz
Bowl & Basket Shredded Sharp Cheddar Natural Cheese, 8 oz, 8 Ounce
$2.49$0.31/oz
Curly Parsley, 1 bunch, 1 each, 1 Each
$1.49
Organic Scallions, 1 each, 1 Each
$1.99
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
Bowl & Basket Pure Ground Black Pepper, 3 oz, 3 Ounce
$3.49$1.16/oz
Directions
- Heat a large pot over medium high heat.
- Add bacon and cook until fat has rendered, about 4-5 minutes.
- Remove bacon from pan, leaving the grease, and add the shrimp.
- Cook shrimp 3-4 minutes or until just cooked.
- Remove from pan and set aside. To the pan add the onion and garlic and cook 7-8 minutes or until translucent and fragrant.
- Sprinkle cornstarch evenly over the mixture and stir until vegetables are well coated and you can no longer see the cornstarch.
- Gently pour in the broth, being sure to scrape any browned bits off the bottom of the pot.
- Stir in heavy cream, butter and seasoning.
- Bring to a boil, then reduce heat and simmer 5 minutes or until thickened slightly.
- Add shrimp and bacon back to the pot, and simmer another 2 minutes until shrimp is heated through.
- While shrimp are simmering, cook grits according to package directions for a 6 sized serving, stirring in the butter and shredded cheese once the grits are nearly done.
- Serve shrimp over grits, topped with diced green onions and parsley.