Lowcountry Shrimp and Cheesy Grits

Savor the essence of coastal comfort with our signature Shrimp and Cheesy Grits. This classic Lowcountry dish is elevated with a bold fusion of flavors. Succulent shrimp, kissed with the fiery zest of Creole seasoning, dance atop a creamy bed of grits, infused with rich chicken stock and creamy Bongards® Italian Blend Feather Shred. The symphony of tastes is completed with a crispy crown of bacon, caramelized to perfection with garlic, lemon, and green onions. Every spoonful is a journey through the heart of the Lowcountry.

INGREDIENTS

  • 1 Lb. extra-large shrimp, peeled and deveined, with or without tails
  • 1 Tbsp. creole seasoning
  • 32 oz. chicken stock
  • 5 oz. instant grits
  • 3 Tbsp. Bongards® Salted Butter
  • 8 oz. Bongards® Italian Blend Feather Shred
  • Tabasco sauce, to taste
  • Salt and black pepper, to taste
  • 4 strips bacon, diced
  • 1-2 Tbsp. neutral oil, as needed
  • 2 garlic cloves, minced
  • 2 tsp. lemon juice
  • 1/4 C. green onions, thinly sliced

PREPARATION

  1. Place shrimp in medium bowl with creole seasoning; toss to coat, then set aside.
  2. Bring 4-1/2 cups of chicken stock to a boil in large saucepan over high heat.
  3. Whisk in grits, reduce heat to low, then cook at low simmer until grits are thick, about 4-5 minutes, stirring often as grits thicken.
  4. Remove pan from heat, add butter, cheese, and Tabasco sauce, stirring until smooth.
  5. Taste and adjust seasoning with salt and pepper, as needed.
  6. Cover and keep warm.
  7. In medium skillet over medium heat, cook bacon until crisp.
  8. Transfer with slotted spoon to drain on paper towels, leaving fat in skillet.
  9. If there is less than 1-1/2 tablespoons of bacon fat, make up the difference with neutral oil.
  10. Increase heat to medium-high, add shrimp to skillet with reserved fat, cook for 1 minute or until they begin to turn pink.
  11. Add bacon and cook for 1 more minute.
  12. Add garlic, saute while stirring for 30 seconds; do not allow the garlic to brown.
  13. Stir in the Tabasco sauce, lemon juice, and 3/4 of the green onions; remove from heat.
  14. Divide grits evenly into serving bowls, then top with shrimp mixture and garnish with remaining green onions and more Tabasco sauce.