This hearty dish transforms humble grits into a crispy, golden centerpiece. The creamy interior contrasts beautifully with the seared exterior, providing a perfect base for the vibrant toppings. Spiced shrimp deliver a kick of heat and depth, while the smoky bacon adds a savory richness that ties everything together. Bright lime juice and fresh jalapeños cut through the richness, balancing the flavors. It’s an ideal weekend brunch or a comforting weeknight dinner that feels indulgent yet comes together quickly.
Panseared Grits With Spiced Shrimp & Bacon
Description
This hearty dish transforms humble grits into a crispy, golden centerpiece. The creamy interior contrasts beautifully with the seared exterior, providing a perfect base for the vibrant toppings. Spiced shrimp deliver a kick of heat and depth, while the smoky bacon adds a savory richness that ties everything together. Bright lime juice and fresh jalapeños cut through the richness, balancing the flavors. It's an ideal weekend brunch or a comforting weeknight dinner that feels indulgent yet comes together quickly.Ingredients
Directions
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In a medium saucepan, stir the grits and 1/2 teaspoon sea salt into the boiling water.
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Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.
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Remove from heat and pour into a buttered 8x8-inch dish. Let cool until firm.
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Remove from the dish and cut the cooled grits into quarters.
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Fry the bacon in a large heavy skillet over medium heat until crisp.
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With a slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan.
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In the same skillet with reserved bacon fat, sear the quartered grits over high heat until golden on both sides.
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Transfer the seared grits to a platter.
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In a small bowl, combine 1/4 teaspoon salt, pepper, cumin, paprika, and cayenne.
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Add the shrimp and toss to coat evenly with the spice mixture.
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Wipe the skillet clean and heat the olive oil over high heat.
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Saut the shrimp for 1 to 2 minutes until just cooked through.
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Toss in the jalapeos, green onions, garlic, and reserved bacon; cook for 1 minute longer.
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Remove from heat and stir in the lime juice.
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Scatter the shrimp mixture over the seared grits and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 541.0kcal
- % Daily Value *
- Total Fat 42.0g65%
- Saturated Fat 14.0g70%
- Cholesterol 46.0mg16%
- Sodium 4154.5mg174%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.0g0%
- Sugars 0.5g
- Protein 37.0g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the grits are completely cooled and firm before cutting into quarters to maintain their shape during searing.
You can substitute chicken or turkey bacon if you prefer a lighter option, though pork bacon provides the best flavor for this dish.
Adjust the amount of cayenne and jalapeos based on your heat preference. For a milder version, remove seeds from the jalapeos.
Leftover grits can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispiness.
