🍤 Shrimp and Grits
Ingredients
- 200 g grits (corn semolina)
- 800 ml stock
- 100 g cheddar
- 40 g butter
- 500 g shrimp
- 150 g bacon lardons
- 2 garlic cloves
- Lemon juice
- 1 tsp paprika
- Spring onion
Method
- Cook the grits in the stock over very low heat for 20-25 min, stirring often: patience is what makes them creamy.
- Off the heat, stir in the butter and cheddar.
- Brown the lardons, keeping the fat in the pan.
- Sear the shrimp 2 min per side with the garlic and paprika — no longer, or they turn rubbery.
- Deglaze with lemon juice, spoon over the grits and scatter with lardons and spring onion.
Adapted from Tasty (YouTube)
Open this recipe in Fogar — shopping list, pantry, weekly menu