Lemon Butter Shrimp with Bacon & Cheddar Grits

We really like shrimp and grits so since I had some shrimp in the freezer and Karen recently posted her recipe for Lemon Butter Shrimp with Bacon & Cheddar Polenta on her “Backroad Journal” blog, a plan was born.  Since Cindy had been wanting to cook, she took over those duties and followed Karen’s recipe except we had no cornmeal and I didn’t want to make a store trip, so we used Quick Grits and made extra to ensure leftovers.  Plus we served more smaller shrimp to use what we had.

Lemon Butter Shrimp with Bacon & Cheddar Grits – Adapted from Backroad Journal

1 cup quick grits

1 tsp. salt or to taste

fresh ground black pepper

1½ c. grated extra sharp yellow cheddar cheese

2 strips thick cut bacon, cut in 1/2 lengthwise, then into ½ inch pieces

4 jumbo shrimp per person, peeled and deveined (about 1/2 lb. for 2 persons)

1/4 tsp. each of salt, pepper, garlic powder, onion powder and sweet paprika

a pinch of cayenne pepper

2 – 3 tsp. olive oil

1/2 onion, diced

3 – 4 cloves garlic, minced

2 green onions sliced, green and white separated

1 tsp. flour (I used Wondra)

1/4 c. white wine

1/4 c. chicken broth

1 tsp. Worcestershire sauce

2 – 3 Tbsp. butter

zest from 1/2 lemon

2 tsp. lemon juice or to taste (I used 1/2 lemon)

a dash of Tabasco or to taste

Directions:

l. Cook the grits per package directions and season with S&P.  Turn off the heat and stir in the cheddar cheese until melted. Cover and keep warm.

2. In the meantime, cook the bacon in a large sauté pan over medium heat until crispy. Remove the bacon with a slotted spoon and keep the bacon fat in the pan to cook the shrimp.

3. Increase the heat to medium-high. Add the shrimp in a single layer and cook for 1-2 minutes per side until they just turn pink and opaque. Remove the shrimp and set them aside on a plate to avoid overcooking while you prepare the sauce.

4. Pour out the bacon drippings and add the olive oil. Add the onion and white part of the scallions and cook until soft.

5. Add the garlic and cook for 30–60 seconds until fragrant.

6. Sprinkle in the flour and seasonings, stir until the onion is coated and cook for a minute.

7. Pour in the white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer for 2–3 minutes until the wine reduces by half.

8. Stir in the chicken broth and simmer until slightly thickened. If sauce becomes too thick, add a little water, wine or chicken stock. Reduce heat to low.

9. Whisk in the butter a Tbsp. at a time.

10. Add the fresh lemon juice, and lemon zest. Taste and adjust the seasonings if necessary.

11. Return the shrimp to the pan. Toss briefly to coat them in the sauce and heat through. Do Not Over Cook.

12. Ladle grits into serving bowls.

13. Ladle sauce into the center of the polenta and top with shrimp.

14. Garnish with crispy bacon and green scallion tops and serve.

The Verdict:

Pat (SIL) and Pat (neighbor), joined us and the dish was a hit with everyone and it was agreed we should make it again but next time we’ll get all of the ingredients and make it strictly by Karen’s recipe.  Thanks Karen and Cindy for a delicious meal.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

4/17/25 meal date