Shrimp and Cheese Grits

Name: Shrimp and Cheese Grits
Ingredients: 1 pound medium shrimp, peeled and deveined; 4 tablespoons olive oil; 1 teaspoon paprika; Pinch cayenne, pepper; Coarse salt and freshly ground pepper; 0.5 cup finely chopped celery; 0.5 cup finely chopped shallots; 2 tablespoons red or green chiles, minced; 0.25 cup dry white wine; 0.333 cup homemade or store-bought low-sodium chicken stock; 3 tablespoons unsalted butter, cut into 1-inch pieces; Juice of 1 lemon; Coarse salt and freshly ground pepper; Cheese Grits; 0.5 cup cilantro leaves, coarsely chopped; 0.25 cup thinly sliced scallions, green parts only, sliced on the bias; 4 slices Maple-Glazed Bacon

3.6

(46)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on December 8, 2014

Servings:

4

Shrimp and grits is a classic comfort dish -- this version from TV chef Sarah Mastracco includes two types of cheese and a splash of white wine for added flavor.

Ingredients

1 pound medium shrimp, peeled and deveined
4 tablespoons olive oil
1 teaspoon paprika
Pinch cayenne, pepper
Coarse salt and freshly ground pepper
½ cup finely chopped celery
½ cup finely chopped shallots
2 tablespoons red or green chiles, minced
¼ cup dry white wine
⅓ cup homemade or store-bought low-sodium chicken stock
3 tablespoons unsalted butter, cut into 1-inch pieces
Juice of 1 lemon
Coarse salt and freshly ground pepper
Cheese Grits
½ cup cilantro leaves, coarsely chopped
¼ cup thinly sliced scallions, green parts only, sliced on the bias
4 slices Maple-Glazed Bacon

Directions

Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.
Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.