Shrimp and grits with bacon

Name: Shrimp and grits with bacon
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 8 g garlic; 30 g unsalted butter; 240 ml prepared chicken stock; 60 g grated white cheddar; 600 g raw peeled and deveined shrimp; 1000 ml water; 160 g slow-cooking stone-ground white corn grits; 20 ml lemon juice; 150 g onion; 30 g spring onions; 10 g fresh parsley; 120 g thick-sliced smoked bacon; 0.5 g black pepper; 150 g green bell pepper; 3 g salt

Main course

White grits with cheddar, topped with shrimp in a bacon and vegetable sauce.

Active time45 min

Cooking45 min

Total1 h 15 min

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Ingredients

8 g garlic
150 g onions
30 g spring onions
10 g fresh parsley
150 g green bell pepper
30 g unsalted butter
60 g grated white cheddar
600 g raw peeled and deveined shrimp
120 g thick-sliced smoked bacon
240 ml prepared chicken stock
1000 ml water
160 g slow-cooking stone-ground white corn grits
20 ml lemon juice
0.5 g black pepper
3 g salt

Preparation

Step completed · 1
Peel the onions and garlic. Wash and deseed the pepper. Wash and trim the spring onions. Wash and dry the parsley. Dice the bacon, onion and pepper. Chop the garlic, parsley and spring onions. Pat the shrimp dry and season with the pepper.
Step completed · 2
Bring the measured water and salt to a boil. Sprinkle in the grits while stirring, then turn the heat down very low. Cook for about 35 minutes, stirring often, until tender and creamy. Follow the packet instructions if the grind requires a different cooking time.
Step completed · 3
Brown the bacon in a sauté pan for about 8 minutes. Lift it out with a slotted spoon.
Step completed · 4
Cook the onion and pepper in the rendered fat for 6 minutes, stirring. Add the garlic towards the end.
Step completed · 5
When the grits are almost ready, add the shrimp to the vegetables and stir for 2 minutes. Add the stock and bacon. Simmer for about 5 minutes to reduce the sauce. Stop when the shrimp are opaque and firm. Adjust for size.
Step completed · 6
Off the heat, stir the butter and cheddar into the grits. Add the parsley, spring onions and lemon juice to the shrimp sauce. Spoon out the grits, top with the shrimp mixture and serve immediately.

Allergens

Celery
Crustaceans
Milk

Composition to check for: Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration