Best Shrimp and Grits

Por No Recipes · 45 min

Ingredientes

Modo de preparo

1. Make the marinade: stir together 1 tablespoon olive oil, 14 grams garlic, 1 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the 300 grams shrimp and toss to coat evenly.
2. Bring 1 1/2 cups low-sodium chicken stock and 1 1/2 cups whole milk to a boil in a pot.
3. Add 85 grams grits and stir quickly. Keep stirring until the mixture starts to thicken slightly, about 1 minute.
4. Turn the heat to the lowest setting, cover the pot and simmer for 10 minutes, stirring about every 3 minutes so it does not burn.
5. After 10 minutes, stir once more, cover, remove from the heat and let it steam with the lid on while you cook the shrimp.
6. Heat a frying pan over medium-high heat. Add 1 tablespoon olive oil and 90 grams Tasso ham (or bacon) and fry until it starts to brown.
7. Add 90 grams onion and 65 grams red bell pepper and sauté until the onion is soft and translucent.
8. Add the shrimp and any leftover marinade and spread them in a single layer. When the shrimp is half cooked, toss them and flip any that were missed.
9. Keep frying until the shrimp is cooked through and the onions have started to brown.
10. Reheat the grits over heat and add 80 grams grated cheddar in three additions, stirring until fully melted in after each. Stir in 1 tablespoon cultured unsalted butter.
11. Serve in bowls topped with the shrimp mixture, garnished with parsley or scallions and a squeeze of lemon.

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