Harnessing the marine bounty and earth's humble corn, this dish is a testament to Southern ingenuity, where succulent shrimp meets creamy grits in a flavorful harmony.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
water in a pot, then stir in grits and a pinch of salt. Cook until thickened.
Stir in 0.25 cup butter and cheese, cover, and keep warm.
In a skillet, cook bacon until crispy, remove and set aside.
In the bacon fat, cook shrimp until pink. Stir in garlic, cooked bacon, and lemon juice.
Add remaining butter and hot sauce to shrimp.
Serve shrimp mixture over creamy grits.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
