Spicy Shrimp & Grits
Shrimp and Grits
Shrimp and Grits
Ingredients
- Two cups of liquid from the tap are needed, with no cost incurred.
- The recipe calls for three cups of broth made from chicken, to be used in separate portions, costing twenty-four cents.
- A quantity of one cup of uncooked, traditional grits, weighing one hundred seventy-five grams, is required, with a price tag of seventy-four cents.
- A pinch of salt, precisely one-quarter teaspoon, will be needed, at a cost of one cent.
- One-quarter teaspoon of freshly ground black pepper is also necessary, with a price of four cents.
- One pound of large shrimp, weighing sixteen ounces, thawed and with shells and veins removed, is needed, with a cost of eight dollars and forty-two cents.
- A single tablespoon of seasoning with a Cajun or Creole flavor profile is required, at a cost of twenty-six cents.
- One tablespoon of oil extracted from vegetables is needed, with a minimal cost of four cents.
- Half of a small onion, cut into tiny cubes, weighing one hundred thirty grams, or approximately one cup, is required, at a cost of fifty cents.
- Two cloves of garlic, finely chopped to yield one tablespoon, are necessary, with a cost of twelve cents.
- Two tablespoons of flour suitable for a wide range of uses are needed, at a negligible cost of two cents.
- A small amount of milk, one-quarter cup, is required, with a cost of five cents.
- One tablespoon of a spicy sauce is needed, with a cost of seven cents.
- Two tablespoons of melted butter are necessary, at a cost of twelve cents.
- One cup of cheese with a cheddar flavor profile, grated to yield one hundred grams, is required, with a cost of eighty-four cents.
- Two onions with a green color, sliced into thin pieces, are needed, at a cost of twenty-one cents.
Instructions
Step 1
First things first, let’s get that big pot of water on the stove and bring it to a boil for the grits. While you’re waiting, grab your shrimp and pat them completely dry with paper towels—this is the secret to getting that beautiful golden sear later. You'll also want to chop your bacon into 1/2-inch pieces and finely dice the onion and garlic, so everything is ready to hit the pan when the heat is on. Now, give your citrus a good roll on the counter to loosen up the juices before you cut it in half. In a small bowl, you can go ahead and whisk together the chicken stock and your seasonings to have your flavor base ready to go. Once you have all your ingredients measured and prepped, you'll be in great shape to move through the cooking process without any last-minute scrambling.
Step 2
Grab a medium-sized pot and pour in the water, chicken broth, salt, and pepper. Set it over medium-high heat and wait for that liquid to hit a rolling boil—you'll see big bubbles breaking the surface. Once it's bubbling away, slowly whisk in the grits to keep them from clumping, then drop the heat to low, cover, and let them simmer. Give them a stir every now and then for about 15 to 20 minutes, until the grits are thick, creamy, and tender. If they look too thick, just splash in a little extra broth.
Step 3
Now that your grits are simmering away, it's time to focus on the star of the show: the shrimp. To get started, take a few moments to pat your shrimp dry with paper towels - this helps remove excess moisture, ensuring they sear nicely in the pan. Next, sprinkle both sides of the shrimp with Creole or Cajun seasoning, depending on your preference - you want to make sure they're evenly coated so every bite is packed with flavor. As you season the shrimp, keep an eye on the grits, giving them a stir every now and then to prevent scorching, until they're cooked to a creamy perfection.
Step 4
Now it's time to add some protein to your dish. To start, heat about 2 tablespoons of vegetable oil in a medium skillet over medium-high heat - you're aiming for a nice sizzle when you add the shrimp. Once your oil is hot and shimmering, add your shrimp to the skillet, searing them for about 1-2 minutes on each side, until they develop a beautiful golden crust. As you cook the shrimp, work in batches if necessary to avoid overcrowding the skillet, and don't worry if they're not fully cooked just yet - you'll be removing them from the pan and finishing them later.
Step 5
Now it's time to add some aromatic flavor to your shrimp and grits. You'll start by heating your pan over medium heat, then adding sliced onions - make sure to slice them thinly so they cook evenly. As you sauté the onions for about 5 minutes, you'll notice they start to soften and turn translucent, which is exactly what you're looking for. Next, you'll add minced garlic to the pan and cook for an additional 2 minutes, stirring constantly to prevent burning, until the onions and garlic are nicely caramelized and fragrant.
Step 6
Now it's time to thicken up our shrimp and grits sauce. To do this, you'll want to sprinkle a thin, even layer of flour over the sautéed onions in your pan. Make sure to coat them evenly, as this will help the flour cook consistently. Cook for about 1 minute, stirring constantly, until the flour is lightly toasted and has a nutty aroma, being careful not to let it burn.
Step 7
Now it's time to finish off our shrimp and grits with a rich and creamy sauce. To start, whisk together the remaining 1 cup of chicken broth, milk, and a splash of hot sauce in the same skillet you've been using - yes, all those delicious browned bits are still in there, and we're going to make the most of them. Bring this mixture to a simmer over medium heat, letting it cook for about 2 minutes, or until it's thickened up nicely and reduced slightly, coating the back of a spoon. As you stir, gently scrape the bottom of the skillet to release all the flavorful bits that have accumulated, then add your cooked shrimp back in to warm through, until they're heated all the way to a safe internal temperature of 120°F - 145°F, about 30 seconds to 1 minute, depending on their size.
Step 8
Now it's time to give your grits a rich and creamy finish. To do this, you'll want to stir in 2 tablespoons of butter - yes, it's a generous amount, but trust that it's necessary for that velvety texture. As you stir, the butter will start to melt and coat your grits beautifully, so keep going until it's fully incorporated. Next, add in some shredded cheddar cheese and continue stirring until the cheese is melted and your grits are smooth and creamy, which should take about 2-3 minutes over low heat, stirring constantly.
Step 9
Now it's time to bring everything together. You'll start by dividing your creamy grits evenly among four bowls - don't worry if they're not perfect, we're going for a cozy, homemade feel here. Next, spoon your succulent shrimp and rich sauce over the top of the grits, making sure each bowl gets a good amount of both. As you finish each bowl, sprinkle some chopped green onions on top for a pop of color and freshness, and take a moment to admire your handiwork - the combination of golden shrimp, creamy grits, and vibrant green onions is really something special.
Nutrition Information
My Tip
When cooking the grits, stir occasionally to prevent lumps from forming. This ensures a smooth, creamy base for your shrimp.
Leftovers
Store leftovers in a shallow, airtight container to prevent sogginess. Reheat in the microwave or on the stovetop over low heat, adding a splash of chicken broth if needed.
Make It Your Own
Swap jumbo shrimp for smoked sausage for a spicy twist.