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stacey's shrimp and grits

(1 rating)
Norwizzle avatar
Recipe by
Stacey Norwood
@Norwizzle
Birmingham, AL

I love Southern shrimp and grits! This is my take on the classic Lowcountry dish, and it's so easy it practically makes itself.

(1 rating)
yield 2 -3
prep time 10 Min
cook time 30 Min

Ingredients For stacey's shrimp and grits

  • GRITS
  • 3 c
    water
  • 1 c
    bob's red mill polenta
  • 1 tsp
    salt
  • 2 Tbsp
    butter or olive oil
  • 3/4 c
    any aged cheese you have on hand (cheddar, manchego, parmesan will all work)
  • hot sauce, black pepper to taste
  • SHRIMP WITH GRAVY
  • 1/3 lb
    pancetta or bacon, diced
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    butter
  • 3 Tbsp
    finely chopped shallot or green onion
  • 3 clove
    garlic, diced
  • 1/2
    bell pepper, diced
  • 2 Tbsp
    wondra flour
  • 1 1/2 - 2 c
    chicken broth, warmed
  • 1 - 1/1/2 lb
    shrimp, shelled and deveined
  • hot sauce, black pepper to taste

How To Make stacey's shrimp and grits

  • 1
    In a medium saucepan, prepare polenta/grits according to package directions (takes 5 minutes). Whisk in butter or oil, cheese, hot sauce, and black pepper. Place lid on pot and set aside.
  • 2
    In a heavy-bottomed skillet, saute pancetta or bacon until crispy over medium-high heat. Add olive oil and butter and melt. Add shallot or green onion and garlic and saute until translucent. Add pepper and saute until soft.
  • 3
    Reduce heat to medium and sprinkle Wondra flour over sauteed mixture. Slowly whisk in warm chicken broth. Immediately add shrimp and stir to coat with gravy, which will continue to thicken upon cooking. Add additional broth if needed to thin. Cook 2-3 minutes, or until shrimp is pink; add additional hot sauce and black pepper. Remove from heat.
  • 4
    To plate, mound grits in a shallow bowl and top with shrimp and gravy. Serve immediately.
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