The toughest factor about this recipe? Deciding which era of day to eat it. Brunch, lunch, or dinner, we're by no means not enthusiastic about candy, garlicky shrimp and tacky grits. And because of our hands-off methodology for cooking grits, this recipe is fast and simple sufficient that we are able to throw it collectively every time the craving strikes.
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Tools
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Measuring Spoons
$7 At Amazon
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Measuring Cups
$20 At Amazon
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Giant Saucepan
$60 At Amazon
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Whisk
$10 At Amazon
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Scissors
$17.95 At Amazon
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Chopping Board
$10 At IKEA
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Field Grater
$13 At Amazon
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Chef's Knife
$34.53 At Amazon
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Giant Skillet
$84 At Amazon
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Wood Spoon
$6 At Amazon
Substances
4 servings
4
Tbsp. unsalted butter, divided
1
tsp. kosher salt, plus extra
1
cup white corn grits (not quick-cooking)
1
lb. giant shrimp
6
oz. sharp white cheddar cheese
6
scallions
2
garlic cloves
3
oz. bacon (about 3 medium slices)
1
pint cherry tomatoes
1
lemon
Scorching sauce (for serving)
Steps
1.
Preheat oven to 325°. Deliver 4½ cups water to a simmer in a big saucepan over medium-high warmth. Add 3 Tbsp. butter and 1 tsp. salt and whisk to soften butter.
2.
Slowly sprinkle 1 cup grits into saucepan, whisking continually. As quickly as water comes again to a boil, cowl pot and switch to oven. Set timer for 20 minutes.
3.
Perform a little prep whereas the grits are cooking. First, utilizing a pair of fresh scissors, insert one blade into head-end of shrimp and snip alongside bottom all the way in which to the tail to reveal the vein. Take away vein and peel shrimp (freeze the shells and save for inventory!).
4.
Grate 6 oz. cheese on the massive holes of a field grater.
5.
Trim 6 scallions on each ends, then minimize crosswise into 1" items.
6.
Smash 2 garlic cloves, peel, and finely chop.
7.
Take away grits from oven (cautious—deal with will likely be scorching!) and warmth on range over low. Uncover and whisk vigorously, scraping backside, till combination is easy. Step by step add cheese, whisking continually, till grits are easy and creamy. Style and season with extra salt, then cowl and maintain heat over low warmth when you put together the shrimp.
8.
Warmth remaining 1 Tbsp. butter in a big skillet over low warmth. Stack 3 oz. bacon slices, minimize crosswise into ½" items, and add to skillet. Enhance warmth to medium-high and prepare dinner, stirring usually with a wood spoon, till fats is launched and bacon is crisp across the edges, 5–8 minutes.
9.
Add scallions and garlic to skillet and prepare dinner, stirring usually, till scallions are softened and white elements are translucent and evenly browned, about 4 minutes.
10.
Enhance warmth to excessive and add 1 pint tomatoes; season with salt. Cook dinner, tossing often, till tomatoes are beginning to burst, about 2 minutes.
11.
Add shrimp; season with salt. Cook dinner, tossing usually, till they flip pink and the thickest a part of the backbone (the place you snipped to take away the vein) is opaque, about 2 minutes.
12.
Take away skillet from warmth and add 2 Tbsp. water. Minimize 1 lemon into wedges and squeeze about 1 Tbsp. juice over shrimp. Press on again of tomatoes with a wood spoon to launch their juices and stir to mix.
13.
Whisk grits once more to easy out. Spoon into shallow bowls. High with shrimp combination, then drizzle with scorching sauce. Serve with remaining lemon wedges alongside for squeezing over.
