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Shrimp and Grits

kept byIlanaKS
recipe bySerious Eats

yield: serves 4, active time 1 hour, total time 1 hour

Suggested Tweaks: You could always go with herb grits in place of the cheese version in this recipe, just toss in some sliced scallions and thyme. And since this is a breakfast dish, topping it off with a poached or fried egg wouldn't hurt at all.


1 pound heads-on shrimp
Cheese Grits (recipe follows)
Shrimp Stock (recipe follows)
6 slices bacon, diced
Peanut oil, for frying
2 cups sliced white button mushrooms
1 cup minced green onions (white and green parts)
1 large clove garlic, minced
2 tablespoons chopped fresh parsley
4 teaspoons freshly squeezed lemon juice
1 or 2 dashes of Tabasco sauce
Salt and pepper

Shrimp Stock
1 cup water
Heads and tails from raw shrimp
Vegetable trimming such as onions, carrots, celery, and parsley

Cheese Grits
2 cups chicken broth
1 cup water
1 cup Shrimp Stock
1 cup Anson Mills quick-cooking organic 
yellow grits or other quick-cooking grits 
(not instant)
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
¼ cup unsalted butter
½ teaspoon salt
¼ teaspoon black pepper
Pinch of cayenne pepper
Tabasco sauce, for serving



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