Dan’s Lowcountry Style Shrimp and Grits

Name: Dan’s Lowcountry Style Shrimp and Grits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup of Stone Ground Weisenberger Yellow Grits; 4 Cups Beef stock; 1 cup shredded cheddar cheese; 4 strips bacon, chopped; 10 fresh jumbo shrimp; 2 tbsp cornstarch; Dan-O’s Spicy Seasoning; 3 garlic cloves, minced; ¼ red bell pepper; ¼ onion, sliced

We’re servin’ up some fresh Southern Cuisine today with this Shrimp and Grits recipe that’s sure to capture your imagination and tastebuds. Traditionally, Shrimp and Grits was a breakfast item but this is a Dan-Good meal for any time of the day!

Prep Time

10 Mins

Cook Time

30 Mins

Calories

600

Serving Size

Flavors Used:

Ingredients

1 cup of Stone Ground Weisenberger Yellow Grits
4 Cups Beef stock
1 cup shredded cheddar cheese
4 strips bacon, chopped
10 fresh jumbo shrimp
2 tbsp cornstarch
Dan-O’s Spicy Seasoning
3 garlic cloves, minced
¼ red bell pepper
¼ onion, sliced

Let’s Make It!

In a pot, bring beef broth to a boil then add in your grits. Cover, and reduce heat to a simmer. Cooking and occasionally stirring for about 25 minutes.
Add in your shredded cheddar cheese to the grits and mix until well incorporated. Keep warm to the side.
Heat a cast iron skillet over medium-high heat.
While the skillet heats up, coarsely chop 4 strips of bacon
Add your jumbo shrimp to a bowl and toss in cornstarch and Dan-O’s Spicy until coated then set to the side.
Once your skillet is hot, toss in your bacon cooking till your desired level of done. Remove the bacon and set to the side
Add your coated shrimp to the bacon greased skillet, and cook on both sides until firm then remove from skillet and set to the side.
Add in ¼ cup of beef stock, enough to cover the pan’s area and deglaze the skillet.
Add in your garlic, onion, bell pepper, and remaining ¾ cup of beef stock and cook until reduced and slightly thick.
Add shrimp back into reduction, and simmer for 2 minutes.
In a bowl, add your grits and line the edges with shrimp. Pour in your reduction gravy in the middle, then top with bacon.
Serve hot and enjoy!