Southern-Style Bacony Shrimp over Grits

Name: Southern-Style Bacony Shrimp over Grits with Charred Corn & Scallions
Yield: 2 servings
Cuisine: Southern
Ingredients: 1 Corn; 2 unit Scallions; 1 Tomato; 8.8 oz Precooked Polenta; 1 unit Chicken Stock Concentrate; 1 tsp Garlic Powder; 4 oz Bacon; 10 oz Shrimp; 1 tbsp Blackening Spice; 4 oz Cream Sauce Base; 1/2 cup Cheddar Cheese; Salt; Black Pepper; 1 tsp Cooking Oil; 1 tbsp Butter

with Charred Corn & Scallions

By Recipe0 System

Well butter our butts and call us biscuits, because classic Southern-style shrimp and grits just got even tastier! Our chefs, bless their hearts, added white cheddar to creamy grits (made with our pre-cooked polenta for a speedy shortcut) and tossed blackened shrimp with crispy bacon—always a welcome gesture around here. A sprinkle of charred sweet corn kernels on top adds just the right finishing touch. This whole comforting bowl of “yes, ma’am” comes together in a quick 30 minutes. We reckon y’all will be adding this one to your carts now, you hear?

Southern

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Corn
2 unit Scallions
1 Tomato
8.8 oz Precooked Polenta
1 unit Chicken Stock Concentrate
1 tsp Garlic Powder
4 oz Bacon
10 oz Shrimp
1 tbsp Blackening Spice
4 oz Cream Sauce Base
1/2 cup Cheddar Cheese
Salt
Black Pepper
1 tsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Drain corn; pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
2

In a small pot, combine polenta, stock concentrate, half the garlic powder, and ¼ cup water (1⁄3 cup for 4 servings) over medium heat. Cook, mashing with a potato masher or fork, until mostly smooth and warmed through, 2-3 minutes. Remove from heat and cover until ready to use in Step 5.
3

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn; cook, stirring occasionally, until lightly charred, 4-6 minutes. TIP: If corn begins to pop, cover pan.

Reduce heat to medium; stir in scallion whites, remaining garlic powder, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Cook, stirring, until fragrant, 1 minute. Turn off heat; transfer to a small bowl and cover with aluminum foil. Wipe out pan.
4

Cut bacon* into ½-inch pieces.

Heat same pan over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crispy, 5-7 minutes.

Meanwhile, rinse shrimp* under cold water; pat dry with paper towels. Once bacon is browned and crispy, add shrimp and Blackening Spice to pan; cook, stirring, until shrimp are opaque and cooked through, 4-6 minutes. TIP: Add a drizzle of oil if pan seems dry.

Stir in tomato; cook until warmed through, 30-60 seconds. Taste and season with salt if desired. Remove from heat and cover until ready to serve.
5

Return pot with warmed grits to medium heat. Stir in cream sauce base and cheddar until melted and combined, 1-2 minutes. Season with salt and pepper to taste. TIP: Grits will thicken as they cool.
6

Divide cheesy grits between bowls; top with charred corn and bacon-y shrimp. Garnish with scallion greens and serve.

Bacon is fully cooked when internal temperature reaches 145°.

Shrimp are fully cooked when internal temperature reaches 145°.

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