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Shrimp and Grits

Creamy parmesan polenta replaces traditional grits and gets topped with large shrimp in a savory cream sauce. Topped with bacon and green onions.
4.58 from 7 votes
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Course Dinner

Ingredients
  

Shrimp

  • 1 lb bacon
  • reserved bacon fat
  • 1 purple onion diced
  • 1 red bell pepper diced
  • 6 cloves garlic minced
  • 1 can petite diced tomatoes drained
  • 1/4 C white wine
  • 2 1/2 C heavy whipping cream
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp red pepper flakes
  • 2 lbs large shrimp thawed, shelled and deveined
  • green onions

Parmesan Polenta

  • 1 c cornmeal
  • 1 c chicken stock
  • 3 c water
  • 1 c parmesan cheese
  • 1/4 c sugar
  • salt for water

Instructions
 

  • To a pan over medium heat cook chopped bacon in two rounds and save the bacon fat. Set cooked bacon on paper towels.
  • Once the bacon is cooked, add rendered bacon fat back to the pan and add diced onions and red bell pepper. Stir and cook for 20 minutes over medium heat. Stir occasionally.
  • Add minced garlic and strained petite diced tomatoes, stir and cook for 20 minutes. Stir occasionally.
  • Add white wine and cook for 10 minutes.
  • Add heavy whipping cream and seasoning. Turn the heat up. Once hot and bubbly add the shrimp.
  • Add shrimp then lower back down to medium heat. Cook shrimp for 7 minutes.
  • While the shrimp cooks make the polenta.
  • To a pot bring 3 cups of water to a boil and salt the water.
  • Add 1 cup of cornmeal to a bowl. Add 1 cup of chicken stock to the cornmeal and mix.
  • Add cornmeal mixture to the boiling water and stir until thickened, about 2 minutes.
  • Whisk the polenta. Lower the heat and add parmesan cheese and sugar. Whisk until the cheese melts and the lumps are gone.
  • Serve the polenta to the bottom of a bowl or plate and ladle shrimp mixture on top.
  • Top with cooked bacon and green onions.
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