Dan’s Lowcountry Style Shrimp and Grits
Flavors Used:
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!
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
Preparation Instructions
- 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!
Leave a Comment
My Cart
0
$15.00 until FREE shipping
Contiguous US (Lower 48 states) only
Comments