This recipe for Shrimp & Grits features succulent shrimp, creamy grits, and a flavorful sauce with bacon, shallots, mushrooms, and dry sherry wine, finished with fresh herbs and lemon juice.
In a medium size pot on medium/low heat, add the grits, chicken stock, and bay leaf. Simmer the grits for around 20 minutes until cooked then add 3 Tbsp of butter, hot sauce, and salt to taste. Set aside.
In a large bowl add the shrimp then season with salt and pepper. Dredge the shrimp in flour making sure to knock off the excess flour.
In a large pan on medium heat, add a slash of olive oil and the bacon, cook the bacon for about 3-5 minutes then add the shallot, red pepper flakes, and mushrooms, season with a little salt and pepper. Once the shallots and mushrooms are sweated down, add the shrimp and sear for 2 minutes a side. Next add the garlic and sauté till fragrant for 1 minute. Add the sherry wine and bring to a simmer. Add the chicken stock, lemon juice, and once the sauce is thickened, finish with 3 Tbsp of butter, parsley, green onion, and adjust the seasoning to your taste.
Serve in a wide rim plate with some of the grits on the bottom of the plate followed by a few shrimp and some of the sauce.
Garnish and enjoy!
