Bobby Flay’s Phenomenal Shrimp & Grits
All across the coastal South you’ll find shrimp served up in dozens of ways: Fried, grilled, sautéed, baked, boiled and broiled. You’ll find it served in soups, stews, appetizers, salads and of course, as the main entrée. But there’s nothing more quintessentially coastal than shrimp and grits. From simple bowls of corn and crustaceans dressed with a spare dollop of Tasso ham gravy in the Lowcountry to brash Cajun variations kicked up with cayenne and Andouille sausage, this dish is elegant enough to top a candlelit white tablecloth and simple enough to star at a country church all day meetin’ and eatin’ on the grounds.
This Bobby Flay recipe is easy to prepare, and your family and friends will love the creamy, Southern goodness! Try simple tweaks by adding some sun-dried tomatoes or spice it up with jalapeño peppers. Pair it with fresh baked cornbread and a tossed salad and we dare you not to come back for seconds.
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162