Creamy Shrimp And Grits
Southern-style creamy shrimp and grits are made with jumbo shrimp that are perfectly seasoned with Judee’s Creole Seasoning and served over a warm bowl of Judee’s Creamy Parmesan Mushroom Cheese Corn Grits.
Ingredients
- 3 cups chicken broth, divided
- 2 cups whole milk
- 5 tbsp unsalted butter, divided
- 1 cup Judee’s Creamy Parmesan Mushroom Cheese Corn Grits
- 1 pound raw, easy peel jumbo shrimp
- 2 tbsp olive oil
- 1 tsp Judee’s Creole Seasoning
- 8 bacon strips, cut into 1-inch pieces
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 4 sliced green onions, for garnish
- salt and pepper, to taste
Instructions
- To make the cheesy grits, add 2 cups chicken broth, milk, and 3 tablespoons butter to a medium saucepan. Bring to a boil. Slowly whisk in corn grits. Reduce heat and simmer for 5-8 minutes until thickened. Season with salt to taste. Remove from heat, set aside.
- Drizzle shrimp with olive oil and season with creole seasoning, set aside.
- Add bacon to a large skillet over medium heat. Cook until browned. Transfer to paper towel lined plate. Drain all but 2 tablespoons bacon drippings from skillet. Cook shrimp 3-5 minutes per side until shrimp is no longer pink. Transfer to plate.
- Add 2 tablespoons butter to the skillet followed by red bell pepper, onion, and garlic. Sauté for 3 minutes. Add 1 cup chicken broth and deglaze skillet. Reduce heat to low.
- In a small bowl, whisk cornstarch together with 2 tablespoons water. Add to the skillet.
- Stir until gravy has thickened. Return bacon and shrimp back to the skillet. Stir to combine. Serve over cheesy grits and garnish with green onions.
Notes
Recipe note: Feel free to use large shrimp instead of jumbo and peeled/deveined shrimp according to preference and availability. Using shrimp with the peel adds more flavor to the gravy.