Shrimp and Grits
Recipe - ShopRite of New Hyde Park
Shrimp and Grits
Prep Time15 Minutes
Servings6
Cook Time25 Minutes
Ingredients
6 slices bacon, roughly chopped
1 bag (2 lbs) Bowl & Basket Specialty Argentinian Shrimp, thawed
2 large yellow onions, chopped
4 cloves garlic, minced
2 cups Bowl & Basket chicken broth
1/3 cup Bowl & Basket cornstarch
1 cup Bowl & Basket heavy cream (can sub half and half if desired)
4 tbs Bowl & Basket butter, divided follow steps
2 tbs Bowl & Basket Specialty Louisiana seasoning
1 cup Bowl & Basket quick grits
1 cup Bowl & Basket shredded cheddar cheese
Fresh parsley, for garnish
diced green onions, for garnish
Salt, to taste
Pepper, to taste
Directions
- Heat a large pot over medium high heat.
- Add bacon and cook until fat has rendered, about 4-5 minutes.
- Remove bacon from pan, leaving the grease, and add the shrimp.
- Cook shrimp 3-4 minutes or until just cooked.
- Remove from pan and set aside. To the pan add the onion and garlic and cook 7-8 minutes or until translucent and fragrant.
- Sprinkle cornstarch evenly over the mixture and stir until vegetables are well coated and you can no longer see the cornstarch.
- Gently pour in the broth, being sure to scrape any browned bits off the bottom of the pot.
- Stir in heavy cream, butter and seasoning.
- Bring to a boil, then reduce heat and simmer 5 minutes or until thickened slightly.
- Add shrimp and bacon back to the pot, and simmer another 2 minutes until shrimp is heated through.
- While shrimp are simmering, cook grits according to package directions for a 6 sized serving, stirring in the butter and shredded cheese once the grits are nearly done.
- Serve shrimp over grits, topped with diced green onions and parsley.
15 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bowl & Basket Original Bacon, 16 oz
On Sale!
$3.99 was $5.29$3.99/lb
Bowl & Basket Cleaned & Tail-On Cooked Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
On Sale! Limit 4
$15.98 was $17.98$7.99/lb
Bowl & Basket Yellow Onions, 3 lb
$3.49$1.16/lb
Bowl & Basket Garlic, 2 count, 2 oz
$0.75$0.38/oz
Bowl & Basket Fat Free Chicken Broth, 48 oz
$1.99$0.04/oz
Bowl & Basket 100% Pure Corn Starch, 16 oz
$2.19$0.14/oz
Bowl & Basket Heavy Whipping Cream, one pint
$3.99$3.99/pt
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz
On Sale!
$3.99 was $4.69$3.99/lb
Product match not available
Bowl & Basket Quick Grits, 24 oz
$2.79$0.12/oz
Bowl & Basket Shredded Sharp Cheddar Natural Cheese, 8 oz
$1.99$0.25/oz
Curly Parsley, 1 bunch, 1 each
$1.49
Organic Scallions, 1 each
$1.49
Morton Coarse Kosher, Salt
$3.99$0.08/oz
Bowl & Basket Pure Ground Black Pepper, 3 oz
$2.99$1.00/oz
Directions
- Heat a large pot over medium high heat.
- Add bacon and cook until fat has rendered, about 4-5 minutes.
- Remove bacon from pan, leaving the grease, and add the shrimp.
- Cook shrimp 3-4 minutes or until just cooked.
- Remove from pan and set aside. To the pan add the onion and garlic and cook 7-8 minutes or until translucent and fragrant.
- Sprinkle cornstarch evenly over the mixture and stir until vegetables are well coated and you can no longer see the cornstarch.
- Gently pour in the broth, being sure to scrape any browned bits off the bottom of the pot.
- Stir in heavy cream, butter and seasoning.
- Bring to a boil, then reduce heat and simmer 5 minutes or until thickened slightly.
- Add shrimp and bacon back to the pot, and simmer another 2 minutes until shrimp is heated through.
- While shrimp are simmering, cook grits according to package directions for a 6 sized serving, stirring in the butter and shredded cheese once the grits are nearly done.
- Serve shrimp over grits, topped with diced green onions and parsley.