Not Yo Mamma’s Shrimp and Grits
Shrimp and grits are a staple in every southern home. The perfect breakfast-for-dinner meal can feel indulgent but doesn’t have to be. Learn how to lighten up the favorite and create a crowd pleasing one-pot dinner or brunch centerpiece.
1 cup of grits (not instant)
4-5 cups of water
Salt, to taste
2 tablespoons unsalted butter
½ cup of sharp cheddar cheese
¼ cup skim milk
15-20 medium shrimp, deveined and peeled, tails left on
Pinch of cayenne pepper
Pinch of smoked paprika
2 strips of bacon, cut into ½” pieces
1 onion, small dice
2 gloves garlic, minced
1 jalapeno pepper, seeds removed and minced
½ cup of white wine
Heat water in a large pot. Bring to a boil and salt. Slowly pour in grits while whisking. Whisk off and on over medium low heat until grits absorb water. Season with salt, butter, cheese and milk.
Place shrimp in a bowl and season with salt, cayenne, and paprika.
Meanwhile saute bacon over medium and cook until browned. Add onion and cook until translucent. Add garlic and jalapeno and cook until fragrant, about one minute. Add shrimp and cook for 1-2 minutes per side, until just cooked. Add wine to deglaze the pan and create sauce. Reduce and serve shrimp and sauce over grits. Grate with extra cheddar and parsley if desired.