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Shrimp and Bacon Grits

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Southern
Shrimp and Bacon Grits
Ingredients
  • 3 1/2 cups chicken stock
  • 3/4 cup old fashioned grits
  • 1/4 cup heavy cream, plus more as needed
  • 1 cup shredded smoked Gouda cheese, or more to taste
  • 1/4 cup butter
  • 8 slices bacon, chopped
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic
  • 1 splash white wine
  • 3 tablespoons butter
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 cups chopped spinach
  • 1 cup chopped portobello mushrooms
  • 1/4 cup sliced green onions
  • 2 cups heavy cream
  • 1 dash hot pepper sauce, or to taste
  • salt and ground black pepper to taste
Instructions
1
Begin by heating chicken stock to a boiling point in a large saucepan over high heat.
2
Gradually pour the grits into the hot stock while continuously stirring to prevent lumps from forming.
3
Decrease the heat to a low setting and let the mixture simmer for 15-20 minutes, stirring occasionally to ensure even cooking.
4
Introduce heavy cream into the mixture and stir until it has achieved a desired consistency.
5
Combine Gouda cheese and butter into the mixture, stirring until they have fully melted and blended in seamlessly.
6
Simultaneously prepare the shrimp sauce by heating bacon in a large, deep skillet over medium heat until it releases its fat.
7
Add shallot and garlic to the skillet, cooking and stirring constantly until the shallots are tender.
8
Pour white wine into the skillet and stir in butter, cooking and stirring until it has melted and blended in.
9
Add shrimp to the skillet and cook, stirring frequently, until they are bright pink on the outside and the meat is opaque throughout.
10
Add spinach, mushrooms, and green onions to the skillet, cooking and stirring until the spinach has wilted.
11
Use a slotted spoon to remove the shrimp from the skillet.
12
Introduce heavy cream into the sauce, stirring until it has achieved a desired consistency.
13
Simmer the mixture for 10 minutes or until it has reduced by approximately one-third.
14
Season with hot sauce, salt, and pepper to taste.
15
Return the shrimp to the skillet and let it heat through before serving.
16
Serve the shrimp with its accompanying sauce spooned over a bed of prepared grits.