Chipolte Shrimp and Grits
Ingredients
- 1 lb raw shrimp (peeled, de-veined, tails off—give them the spa treatment)
- 2 tbsp olive oil
- 1/2 tsp chipotle chile powder
- 1 tbsp minced garlic
- Freshly ground black pepper and salt to taste
- 4 slices thick-cut bacon
- 1 cup heavy cream
- 1 cup sweet onion (diced into 1/4-inch pieces)
- 3 1/2 cups water
- 1 cup quick grits
- 1/2 tsp Tabasco Chipotle hot sauce
- 8 oz mushrooms (stems removed, quartered)
- 3 green onions (sliced thin (greens only for that pop of color))
- 8 oz sharp white cheddar cheese (shredded)
Instructions
- Shrimp marinade, aka the chipotle spa: Toss the shrimp with olive oil, minced garlic, chipotle powder, a pinch of salt, and a dash of black pepper. Pop it in the fridge to chill out while you handle the rest.
- Prep and preheat: Preheat your oven to 375°F. Trust me, having everything chopped, measured, and ready to go before you start will make you feel like a pro.
- Bacon time: Grab your trusty 10-inch oven-safe sauté pan. Cut the bacon into 1/2-inch slices, toss it into the cool pan, and add 1/2 cup water. Crank the heat to medium-high and let the bacon plump up like it’s been to a day spa. When the water evaporates, reduce heat to medium-low and cook until crispy, about 10 minutes. Remove bacon and let it rest on a paper towel throne.
- Reserve the bacon magic: Keep 1 tbsp of that glorious bacon grease for later. Pour off the rest, leaving 2 tbsp in the pan.
- Mushroom mania: Turn the heat to medium-high, toss in the mushrooms, and sauté until they’re golden and happy. Remove them from the pan and set aside.
- Onion time: Add your reserved 1 tbsp bacon grease, toss in the diced onions, and cook until they’re soft and just starting to brown.
- Deglaze like a boss: Add 1/2 cup water to the pan, and stir, scraping up all those tasty brown bits from the bottom. This is flavor gold.
- Grits prep: Add the remaining 3 cups of water and 1 cup heavy cream to the pan. Stir well, then bring it to a simmer so the flavors can mingle like they’re at a dinner party.
- Cook the grits: Reduce the heat to medium-low, slowly whisk in the grits, and stir often until they thicken. You’re aiming for creamy, not wallpaper paste.
- Cheesy dreams: Turn off the heat and add the shredded cheese a little at a time, stirring until each batch melts.
- Shrimp dive: Arrange your marinated shrimp around the dish, pushing them halfway into the grits like they’re lounging at the beach.
- Bake it: Slide the pan into the oven and bake until the shrimp are opaque and perfectly cooked, about 7 minutes.
- Top it off: Sprinkle the crispy bacon, sautéed mushrooms, and green onions over the top like confetti.
- Serve immediately: Dish it up and bask in the glory of your creation. Bonus points if you have a Southern drawl when you serve it!
Notes
- Splurge on 21-25 count shrimp if you can. Think of it as treating yourself to the VIP section of shrimp sizes.
- Anything smaller than 26-30s is a no-go—this dish deserves the big guns.