🍴Servings: 2 🍽️Pre: 15 mins 🥓Cook: 35 mins
🥓INGREDIENTS:
- 1 1/3 cups low- sodium chicken broth
- Kosher salt
- 2/3 cup corn grits
- 3 oz. yellow cheddar, shredded (about 3/4 cup)
- 3 Tbsp. unsalted butter, cubed
- Freshly ground black pepper
- 6.5 oz. thick- cut bacon, cut into 1/2- inch slices
- 3/4 lb. large tail- on shrimp, peeled and deveined
- 1 1/2 cloves garlic, finely chopped
- 3/4 tsp. dried oregano
- 1/8 tsp. paprika
- 2 tsp. tomato paste
- 1/2 cup vegetable broth
- 3 scallions, thinly sliced, plus more for serving
- Juice of 1/3 lemon
🍳INSTRUCTIONS:
Step 1:
In a medium saucepan, bring the chicken broth and 1 1/3 cups of water to a boil; generously season with salt. Reduce the heat to medium- low and bring to a simmer. Whisk in the grits and cook, whisking constantly, until the grits have absorbed the liquid and are very tender, about 15 minutes. Stir in the shredded cheddar cheese and cubed butter until melted; season with salt and freshly ground black pepper.
Step 2:
Meanwhile, in a large skillet over medium heat, cook the bacon, stirring occasionally, until crispy, about 8 minutes. Transfer the bacon to a cutting board. Use bacon grease saver to pour off and store all but 2 teaspoons of the bacon grease from the skillet. Chop the bacon into small pieces.
Step 3:
In a large bowl, toss the shrimp with the chopped garlic, dried oregano, and paprika; season with salt. In the same skillet over medium heat, cook the shrimp, turning occasionally, until pink and cooked through, 4 to 6 minutes. Transfer the shrimp to a plate.
Step 4:
In the same skillet over medium heat, cook the tomato paste, stirring, until it darkens, 1 to 2 minutes. Whisk in the vegetable broth and bring to a simmer. Cook, stirring occasionally, until the sauce thickens and is reduced by about half, 4 to 5 minutes; season with salt. Return the shrimp to the skillet and toss to combine. Stir in the sliced scallions and lemon juice.
Step 5:
Divide the grits among plates. Top with the shrimp, sauce, crispy bacon, and additional scallions.
