SHRIMP AND GRITS

SHRIMP AND GRITS

8 portions (1/8th of the recipe)


4 cups	Water
1 cup	Old fashioned grits
2 tsp	Salt
1 tsp	Ground black pepper
2 cups	Shredded Cheddar cheese
4 tbsp	Butter, divided
8 slices	Bacon
1/4 cup	All-purpose flour
2 cups	Chicken broth
1 cup	Angela Mia® Crushed Tomatoes
1/4 tsp	Cayenne pepper
1/4 tsp	Garlic powder
1/4 tsp	Onion powder
1/4 tsp	Smoked paprika
	Salt, as needed
	Ground black pepper
1 lb	Peeled and deveined shrimp, thawed if frozen
2 tbsp	Parsley

Percent Daily Values are based on a 2,000 calorie diet

Step 1

In a large pot, bring the water to a boil over high heat. Gradually whisk in the grits and season with salt and pepper. Reduce the heat and simmer, stirring occasionally, until the grits are thick and creamy, about 20 to 25 minutes. Stir in the cheese and 2 tablespoons of butter until melted. Keep warm over low heat.
Step 2

In a large skillet, cook the bacon over medium-high heat until crisp, 10 to 15 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon grease in the skillet.
Step 3

Reduce the heat to medium-low and whisk in the flour to make a roux. Cook, stirring constantly, until golden brown, about 10 minutes.
Step 4

Gradually whisk in the chicken broth and crushed tomatoes, scraping up any browned bits from the bottom of the skillet. Season with cayenne pepper, garlic powder, onion powder, smoked paprika, salt and pepper as needed. Bring the gravy to a boil, then reduce the heat and simmer until slightly thickened, about 15 minutes.
Step 5

In another large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Season the shrimp with salt and pepper and cook, turning once, until pink and cooked through, about 5 minutes.
Step 6

To serve, spoon a portion of grits onto each plate and top with 4 to 5 shrimp and gravy. Garnish with bacon and parsley.