Gluten Free Shrimp and Cheese Grits
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Learn more →Ingredients
4 servings
For the grits
- 3 cups water
- 1 cup chicken broth
- 1 cup stone-ground corn grits (not instant)
- 2 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese
- ½ cup heavy cream
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 2 tbsp unsalted butter
- 4 slices bacon, cut into ½-inch pieces
- 3 scallions (green tops only), thinly sliced
- 1 tbsp tamari
- 1 tbsp fresh lemon juice
- ¼ cup chicken broth
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring the water, 1 cup chicken broth, and 1/2 tsp salt to a boil in a large saucepan over medium-high heat. Slowly whisk in the grits in a thin, steady stream, then reduce the heat to low.
- 2
Cook the grits, stirring frequently with a whisk or wooden spoon, until they are thick, creamy, and pull away from the sides of the pan, about 20–25 minutes. If they tighten too much before they are fully tender, whisk in a splash of water and continue cooking.
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