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Spicy Shrimp and White Cheddar Grits

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4 to 6 servings Easy
4.0 1
(1)
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Ingredients (16)

  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 1/4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup uncooked quick-cooking white grits
  • 5 ounces shredded sharp white cheddar cheese
  • 4 slices applewood-smoked bacon
  • 1 cup thinly sliced onion
  • 1 pound peeled, deveined large shrimp
  • 2 cups grape tomatoes, halved
  • Freshly ground black pepper to taste
  • 1 to 2 tablespoons chopped chipotles in adobo sauce
  • 1/4 cup reduced-sodium chicken broth
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup sliced green onions
Nutritional Information
  • Calories661
  • Fat35.83g
  • Saturated fat17.42g
  • Trans fat0.71g
  • Carbs47.45g
  • Fiber3.98g
  • Sugar11.45g
  • Protein36.65g
  • Cholesterol227.16mg
  • Sodium1241.83mg
  • Nutritional Analysis per serving (4 servings) Powered by

Grits, the Southern version of polenta, can be dressed up or down in countless ways. But our favorite way to serve them is with a classic accompaniment of New Orleans-style spicy shrimp. If you love heat, feel free to use a larger amount of chipotle chile or serve with more red chile flakes on the side.

Instructions

  1. 1Bring 1 tablespoon butter, the milk, 3/4 teaspoon of salt, hot sauce, garlic, and 2 1/4 cups water to the boil in a pot with lid over medium-high heat. Gradually whisk in the grits and bring to the boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 to 15 minutes or until thickened. Stir in the cheese and the remaining 1 tablespoon of butter until melted.
  2. 2Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons of the drippings.
  3. 3Add the onion to the pan; cook 2 minutes to soften slightly then add shrimp to pan. Cook until pink in color and firm, about 3 minutes. Stir in the cooked bacon, tomatoes, the remaining 1/4 teaspoon salt, black pepper, chipotle chili with sauce, red pepper flakes, and broth. Cook until mixture comes to a simmer, about 3 minutes more. Serve over grits; sprinkle with green onions.
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