So I’m not typically a shrimp and grits gal. I few like that was one of the few classic NOLA dishes that I never got into and it kind of made me sad.
So I decided to give it another shot tonight and I think I figured it out - it’s the cheese! Check out my recipe below which swaps the cheddar cheese for gruyer, making this dish extra delicious!
2 1/2 cup chicken broth, divided
1 1/2 cups whole milk
4 tablespoons butter, divided
3/4 cup stone-ground grits
1 cup freshly shredded gruyere cheese, I used applewood smoked gruyere
4 strips bacon
1 lb. jumbo shrimp peeled and deveined
salt & pepper to taste
1 tsp Tony Chachere creole seasoning
thinly sliced green onions for garnish
In a medium sauce pan bring 2 cups of the broth, the milk, and 3 tablespoons of the butter to a gentle boil.
Add the grits and whisk together. Cover and simmer for 15-20 minutes stirring every few minutes to ensure the grits don’t stick to the pan. Cook until grits are fully cooked, soft, and creamy.
While the grits are simmering, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate.
Drain all but 2 tablespoons of the bacon grease from the skillet. Add in the remaining butter and scrape any bacon bits from the pan.
Rinse the shrimp with cold water and pat dry. Season with salt, pepper, and creole seasoning. Cook in the bacon grease and butter until only just cooked- about 2 minutes per side.
Add the remaining 1/2 cup of chicken broth to the shrimp and stir until broth is heated.
Once the grits are finished cooking, remove from heat and stir in the cheese.
Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.