How to Make Shrimp and Grits

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is often less expensive.

grits

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa is a nutritious grain alternative, while polenta is typically more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine can be a budget-friendly substitute.

Start with stone ground grits, do not use instant grits.

In a pot, combine chicken broth and heavy cream, and bring to a boil.

Whisk in the grits slowly while stirring to prevent sticking.

Add butter to the grits and lower the heat, covering the pot to cook for 10 to 15 minutes, checking the package for timing.

After 15 minutes, add smoked cheddar cheese to the grits and stir to combine, then cover to keep warm.

In a skillet, add diced pancetta and cook until crispy, then lower the heat.

Add diced onion to the pancetta and sauté until translucent, stirring frequently to avoid burning.

Add minced garlic to the skillet and keep stirring to prevent burning.

Pour in dry white wine and allow it to reduce almost completely.

Add shrimp that have been lightly seasoned with garlic and herb seasoning and Tony Chachere's seasoning to the skillet.

Sear the shrimp on both sides, adding more white wine if necessary for flavor.

Once the shrimp are cooked, add cold unsalted butter to the skillet and mix until melted.

Pour in heavy cream and stir, then add grated Parmesan cheese to the sauce.

Once the sauce thickens, add fresh parsley and a squeeze of lemon juice for freshness.

Plate the dish, serving the shrimp over the creamy grits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens