Dinner · American
Shrimp and grits with bacon
Lowcountry shrimp sautéed with bacon, garlic and paprika over creamy Parmesan grits.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
Ingredients
For 2 bowls- 80 g quick grits, dry
- 500 ml chicken broth
- 30 g parmesan cheese, grated
- 10 g butter
- 60 g bacon, diced
- 300 g shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tbsp lemon juice
- 20 g scallions, sliced
Method
Bring the broth to a simmer, whisk in the grits and cook on low for 6 to 8 minutes, stirring often. Stir in the Parmesan and butter, cover and keep warm.
Fry the bacon in a skillet until crisp, about 5 minutes.
Add the shrimp, garlic, paprika and cayenne to the bacon fat and cook for 3 to 4 minutes, until the shrimp are pink.
Stir in the lemon juice and a splash of water to make a little sauce.
Spoon the grits into bowls and top with the shrimp, bacon and scallions.