Shrimp & Grits

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 c. low-sodium chicken broth

2 c. Water

Kosher salt

1 c. corn grits

4 oz. yellow cheddar, shredded (about 1 c.)

4 tbsp. unsalted butter, cubed

Freshly ground black pepper

10 oz. thick-cut bacon, cut into 1/2" slices

1 lb. large tail-on shrimp, peeled, deveined

2 cloves garlic, finely chopped

1 tsp. dried oregano

1/4 tsp. paprika

1 tbsp. tomato paste

3/4 c. vegetable broth

4 scallions, thinly sliced, plus more for serving

Juice of 1/2 lemon

Directions

In a medium saucepan, bring broth and water to a boil; generously season with salt. Reduce heat to medium-low and bring to a simmer. Whisk in grits and cook, whisking constantly, until grits have absorbed liquid and are very tender, about 15 minutes. Stir in cheese and butter until melted; season with salt and pepper.

Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Transfer bacon to a cutting board. Pour off all but 2 tablespoons bacon fat. Chop bacon into small pieces.

In a large bowl, toss shrimp with garlic, oregano, and paprika; season with salt. In same skillet over medium heat, cook shrimp, turning occasionally, until pink and cooked through, 4 to 6 minutes. Transfer shrimp to a plate.

In same skillet over medium heat, cook tomato paste, stirring, until paste darkens, 1 to 2 minutes. Whisk in broth and bring to a simmer. Cook, stirring occasionally, until sauce thickens and is reduced by about half, 4 to 5 minutes; season with salt. Return shrimp to skillet and toss to combine. Stir in scallions and lemon juice.

Divide grits among plates. Top grits with shrimp, sauce, bacon, and more scallions.

Nutrition

• Calories: 515
• Total Fat: 33 g
• Saturated Fat: 15 g
• Trans Fat: 0 g
• Cholesterol: 192 mg
• Sodium: 713 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 30 g