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CuisineNorth AmericanSouthernLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesContains AlcoholSpecial OccasionWeeknightDate NightDinnerLow-CarbGluten-FreeComfort FoodSeafood

Jazzy Shrimp And Grits

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94% would make again
Jazzy Shrimp And Grits
Jazzy Shrimp And Grits

Ingredients

for 4 servings

Shrimp

  • 1 tablespoon McCormick® Jazzy Spice Blend
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 lb raw shrimp (455 g), peeled and deveined

Grits

  • 4 cups water (960 mL), vegetable stock or chicken stock
  • 1 cup stone ground corn grits (150 g)
  • 1 cup shredded white cheddar (100 g)
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Assembly

  • 4 strips bacon, uncooked
  • 3 cloves garlic, thinly sliced
  • ¼ cup dry white wine (60 mL)
  • ¼ cup chicken stock (60 mL), or vegetable stock
  • 2 tablespoons fresh chives

Nutrition Info

  • Calories 634
  • Fat 40g
  • Carbs 11g
  • Fiber 0g
  • Sugar 0g
  • Protein 52g

Estimated values based on one serving size.

Preparation

  1. Make the shrimp: In a medium bowl, mix together the Jazzy Spice Blend, salt, and pepper. Add the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
  2. Make the grits: In a large saucepan over high heat, bring the water or stock to a boil. Once boiling, whisk in the grits. Reduce the heat to low and simmer, whisking often, until the grits begin to thicken. If the grits are bubbling and spurting too much, cover the pot partially with a lid, but make sure not to cover fully. Continue whisking frequently until the grits are tender, about 1 hour. If the grits get too thick before they are fully cooked, add ¼ cup cooking liquid at a time. Once cooked, stir in the cheddar cheese, butter, salt, and pepper. Keep warm before serving.
  3. While the grits are cooking, place the bacon strips in a cold medium skillet. Turn the heat to medium-low and cook the bacon until crispy, 2-3 minutes per side. Remove the bacon from the pan, leaving the bacon fat behind, and drain on paper towels. Once the bacon is cool, chop and reserve.
  4. Add the garlic to the bacon fat in the pan and cook for 1-2 minutes over medium low heat until fragrant. Add the shrimp, white wine, and chicken stock to pan. Cook until the shrimp are pink and opaque, then remove from the pan.
  5. Return chopped bacon to pan and cook for about a minute, until the liquid in the pan reduces slightly to make a sauce.
  6. Spoon the grits into bowls and top with the shrimp. Spoon the bacon sauce over the shrimp and garnish with chives.
  7. Enjoy!
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