Smokey Shrimp and Grits
Bold ingredients like bacon, garlic, smoked gouda cheese and more come together to make this meal truly mouthwatering!
Servings: 4
Ingredients
- 3 Roma tomatoes seeds and membranes removed and diced
- ½ white onion sliced
- 2 cups (473 ml) water
- 1 ½ cups (355 ml) low-sodium chicken broth
- 1 ½ teaspoon kosher salt divided
- 1 ½ cups (234 g) 5 minute grits
- 1 cup (237 g) smoked gouda cheese freshly shredded
- 1 cup (100 g) parmesan cheese freshly shredded
- 4 tablespoons (56 g) unsalted butter divided
- 4 slices cooked bacon chopped
- 3 cloves garlic finely minced
- 2 teaspoons blackening seasoning
- ½ teaspoon ground black pepper
- 12 ounces (340 g) large tail-off shrimp cleaned and deveined
Instructions
- Preheat the oven to 400 °F (204 °C) and line a 9x13 baking pan with non-stick foil or spray with non-stick spray.
- Add the tomatoes and onions to the pan and bake for 10-15 minutes or until the onions start to turn a dark color on the edges.3 Roma tomatoes, ½ white onion
- In the meantime, bring the water, chicken broth and 1 teaspoon of the salt to a boil in a medium size pot.2 cups water, 1 ½ cups low-sodium chicken broth, 1 teaspoon . kosher salt
- Add the grits and cook according to the instructions on the package. (Mine took about 4 minutes.)1 ½ cups 5 minute grits
- Remove the pan from the heat and stir in the gouda and parmesan cheese and 2 tablespoons of the butter until melted.1 cup smoked gouda cheese, 1 cup parmesan cheese, 2 tablespoons . unsalted butter
- Cook the bacon in a medium size skillet until crispy then remove it from the pan and drain out the excess fat leaving only about a teaspoon in the pan.4 slices cooked bacon
- Add the remaining butter and garlic to the pan and cook until the garlic becomes fragrant.3 cloves garlic, 2 tablespoons . unsalted butter
- Stir the blackening seasoning, remaining salt and pepper together in a medium bowl then add the shrimp and toss to combine.2 teaspoons blackening seasoning, ½ teaspoon ground black pepper, 12 ounces large tail-off shrimp, ½ teaspoon . kosher salt
- Cook them in the pan for 5 minutes, stirring every minute or so to make sure all of them get cooked through.
- Add the onions and tomato to the pan and stir to combine and add a tablespoon or two of water if it gets too dry.
- Let it cook for another 2-3 minutes to make sure all of the flavors blend together.
- Add a spoonful of grits to a bowl then top it with the shrimp and serve with freshly minced parsley for garnish.
Notes
These grits should be eaten the day that they are made and should not be stored after.
The shrimp can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1 serving | Calories: 744 kcal | Carbohydrates: 51 g | Protein: 51 g | Fat: 39 g | Saturated Fat: 23 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 259 mg | Sodium: 2300 mg | Potassium: 663 mg | Fiber: 4 g | Sugar: 4 g
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