Do not drain the bacon grease or wash that pan! When the bacon is completely cooled, crumble or chop it into smaller bite size pieces. Remove the bacon from the pan, and transfer to a paper towel lined plate to drain. Cook the Bacon: Once your grits is made, add the bacon to a large skillet, and cook until golden brown and crispy.Cover and turn the heat to low until you are ready to serve. Remove from heat and stir in the salt, pepper, 2 tbsp butter, and cheese. Over medium heat, cook grits for about 4 to 5 minutes, until they’re thick. Slowly add in grits while whisking continuously to prevent lumps. Cook the Grits: First, bring the milk and chicken broth to a boil in a medium saucepan.
BISCUIT LOVE SHRIMP AND GRITS RECIPE HOW TO
Perfection! How To Make the Best Homemade Shrimp and Grits Recipe Serve the shrimp and bacon sauce on a bed of the grits, then garnish with sliced green onions and a few dashes of hot sauce. Simply put, this sauce is divine and pairs perfectly with the creamy, mellow grits. Then the garlic, butter, white wine, and lemon juice are added to deglaze the pan and meld with the shrimp and pork flavors.
The foundation is built on the bacon and bacon grease, which gives the shrimp a rich, savory flavor profile. The best part of this shrimp and bacon sauce is that the flavors are built on top of each other, getting better with each ingredient. Lemon juice: Adds a nice acidity to the sauce and helps to balance out the richness of the bacon.įor the shrimp and bacon sauce, you’ll need the following ingredients: 4 slices of bacon (I like thick-cut, but use whatever you prefer), 1 tablespoon unsalted butter, 20 medium shrimp (deveined and shells removed, except for the tail), 1 teaspoon cajun seasoning (or more to taste), 2 minced cloves garlic, 1/4 cup white wine, and 1/2 juiced lemon.If you don’t want to use wine chicken broth could be substituted. White wine: Use good quality white wine that you would drink for best flavor.Garlic: I like to add 2 cloves of minced garlic to the sauce.Cajun seasoning: Make your own cajun seasoning (it’s super easy and all of the ingredients are pantry staples!) Or use store bought.The quickest and best way to defrost shrimp will still preserve the taste and texture is to run cold water over it until it’s defrosted. For presentation I like to peel the shells except for the tail but you can always peel the whole shrimp with tail if you prefer. Shrimp: I like to use medium or large shrimp deveined.Save the bacon grease! That’s what we cook our shrimp in! Bacon: Adds a nice smokiness to the sauce.I would suggest giving them both a try to see which you prefer! Shrimp and Grits Ingredients The differences between grits and polenta are pretty slim. If your wandering around the grocery store aisle here is what to look for: if you can’t find something labeled grits or polenta grab the stone ground cornmeal. Grits are typically made from hominy, whereas polenta is made from a corn called flint. Both are made from stone-ground cornmeal, which is corn that is dried and then ground into a small grain. Southerners refer to it as grits, whereas the Italian version is known as polenta. Making my shrimp and grits got me thinking what is the true difference between grits and polenta?įrom my research, I found it really just depends on who you ask. What’s the Difference Between Grits and Polenta This dish can be served as breakfast, brunch, or dinner, and is simple enough to make on a busy weeknight or as a late-morning delicacy on the weekends. It’s delicious all on it’s own, but you can complete the meal with a side salad and some homemade biscuits. While it got its start as a pauper’s dish, Shrimp and grits is a popular Creole dish served in New Orleans and along the Gulf Coast, but it is actually believed to have originated in the Gullah region and Low Country of Charleston, South Carolina, more than 70 years ago when fresh, local, small, peeled shrimp were fried in bacon grease with onions and green peppers and served alongside grits at breakfast. Using herbs and citrus gives the dish flavor without packing on the calories. Shrimp and grits can sometimes be too heavy and saturated with butter. The lemon, white wine, and chives keep the dish fresh and light. This shrimp and grits recipe is surprisingly simple and a lot easier to make than it looks. Save Homemade Creamy Shrimp and Grits Recipe
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