For the grits:

2 cups of water

1 chicken boiuillon

1 cup of grits

1/2 stick of butter

1/4 cup of heavy cream

For the sauce:

1 tablespoon of oil

3 strips of bacon, diced

1/2 cup of onion, diced

1/2 cup of bell pepper, diced

1/2 cup of celery, diced

4 cloves of garlic, sliced

1/2 teaspoon of garlic powder

1/2 teaspoon of dried fennel

1/2 teaspoon of herbs de Provence

1/2 teaspoon of smoked paprika

1/2 cup of white wine

1/2 cup of heavy cream

3/4 pound of shrimp

In a pot, bring the water to a boi. Add in the chicken bouillon and grits. Cook until the grits are tender and thick. Then loosen by adding in butter and heavy cream. Keep warm until you’re ready to serve.

For the sauce, in a skillet, heat the oil and add the bacon. Then, add in the onion, bell pepper, celery, and garlic. Cook until the bacon has just cooked through. Then, season with garlic powder, dried fennel, herbs de Provence, and smoked paprika. Lastly, deglaze by adding white wine and once the wine has reduced by half, add in the heavy cream and shrimp. Cook until the shrimp have cooked through.

To serve, add the grits to a bowl and top with the shrimp and sauce.

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