Ingredients
1tbspMcCormick® Jazzy Spice Blend
1tspkosher salt
½tspfreshly ground black pepper
1lbraw shrimp,peeled, deveined
4cupswater,or vegetable stock, or chicken stock
1cupcorn grits,stone ground
1cupwhite cheddar,shredded
1tbspunsalted butter
1tspkosher salt
½tsppepper
4bacon strips,uncooked
3garlic cloves,thinly sliced
¼cupdry white wine
¼cupchicken stock,or vegetable stock
2tbspfresh chives
Preparation
In a medium bowl, mix together the Jazzy Spice Blend, salt, and pepper. Add the shrimp and toss to coat thoroughly.
Cover with plastic wrap and marinate in the refrigerator for 1 hour.
In a large saucepan over high heat, bring the water or stock to a boil. Once boiling, whisk in the grits.
Reduce the heat to low and simmer, whisking often, until the grits begin to thicken. If the grits are bubbling and spurting too much, cover the pot partially with a lid, but make sure not to cover fully.
Continue whisking frequently for about 1 hour until the grits are tender. If the grits get too thick before they are fully cooked, add ¼ cup cooking liquid at a time.
Once cooked, stir in the cheddar cheese, butter, salt, and pepper. Keep warm.
Place the bacon strips in a cold medium skillet. Turn the heat to medium-low and cook the bacon until crispy.
Remove the bacon from the pan, leaving the bacon fat behind, and drain on paper towels. Once the bacon is cool, chop and reserve.
Add the garlic to the bacon fat in the pan and cook for 1 to 2 minutes over medium low heat until fragrant.
Add the shrimp, white wine, and chicken stock to pan. Cook until the shrimp are pink and opaque, then remove from the pan.
Return the chopped bacon to the pan and cook for about 1 minute, until the liquid in the pan reduces slightly to make a sauce.
Spoon the grits into bowls and top with the shrimp. Spoon the bacon sauce over the shrimp and garnish with chives.
Serve and enjoy!
