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Shrimp and Grits
Main Courses
Date: January 30, 2018

We used the Charleston Grits with Cheddar recipe with this one.

  • 3 slices bacon
  • ½ onion, chopped
  • 2 garlic cloves, grated
  • ½ pound shrimp, peeled and deveined
  • ½ cup bell pepper, chopped
  • 1 tablespoon flour
  • ¼-½ cup stock, such as chicken or shrimp
  • 1 cup petite diced tomatoes with liquid, or fresh
  • ½ cup corn
  • 1 tablespoon unsalted butter
  • Salt and Pepper
Preparation Steps:
  1. Cook bacon in a pan, then remove to cool.
  2. Season shrimp with salt and pepper and add to pan over medium-low heat. Once the shrimp are pink, flip. When shrimp are pink on the other side, remove from the pan and set aside.
  3. Add onions to bacon drippings over medium heat. Cook for a few minutes until soft.
  4. Add bell pepper and cook another 5 minutes; then add garlic and cook one minute longer, just until fragrant.
  5. Add the flour and stir to combine. You don't want to see any white flour in the pan. This is important so that the flour taste cooks out. After a few minutes stir in the tomatoes followed by the stock. If the mixture is still thick, add more stock.
  6. Add the corn and finish with butter and season with salt and pepper. Simmer for 10 minutes and serve over grits.

Yield: 6 Servings

Whisk Kitchen | A Community of Cooks

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