Spicy Shrimp with Cheddar Grits and Sauteed Greens

Spicy “Scampi" Shrimp w/Cheesy Grits & Sauteed Greens


    Spicy “Scampi” Shrimp
  • 1 lb extra large shrimp - 15-20 *brined - see recipe
  • 2” chunk of slab bacon, placed in freezer for about 1/2 hour to firm up
  • 2-3 cloves garlic (your choice)
  • 1 shallot - minced
  • 1/4 tsp. pepper flakes (or to taste)
  • Juice of 1 lemon
  • 2 Tbsp softened butter
  • 1/2 bunch fresh parsley - finely chopped
  • Cheesy Grits
  • 1 32oz. box chicken broth (I prefer Swanson)
  • 1 cup stone ground grits
  • 2 cups grated sharp cheddar cheese - the better the cheese ~ the better the grits!
  • 3 Tbsp softened butter
  • Sauteed Greens
  • 1 lb each of your favorite greens - julienned ( I love a collards & kale combo, but just straight spinach works too)
  • 2 Tbsp olive oil
  • 1 clove garlic - minced
  • 3/4 c chicken stock
  • Salt & Pepper to taste
  • *Why Brine the shrimp you ask? As per Mark Bittman brining improved the taste and texture of the shrimp.


    To Brine Shrimp
  1. Combine in a large bowl:1/2 c kosher salt, 1/4 c granulated sugar, 1 c boiling water
  2. Stir to dissolve and add cold water, ice and unpeeled shrimp
  3. Refrigerate approximately 2 hours
  4. Drain, rinse and proceed with recipe
  5. Spicy “Scampi” Shrimp
  6. Peel and butterfly shrimp - set aside (Save shells in ziplock, place in freezer for future seafood stocks)
  7. Remove bacon from freezer and slice into equal size strips
  8. Heat a large frying pan and add sliced bacon, saute over medium heat until very crispy, turning to cook evenly.
  9. Remove bacon to paper towel, set aside
  10. Remove all but 2 Tbsp bacon fat from frying pan, add shallots and allow to saute about 2 minutes,
  11. Now add minced garlic and pepper flakes and continue to saute about 1 more minute
  12. Now add butterflied shrimp to pan and stir to coat with with shallot mixture.
  13. Sautee for about 3-4 minutes until shrimp is slightly pink, do not overcook
  14. Before serving add crispy bacon, chopped parsley and fresh lemon juice to sauteed shrimp and toss to coat.
  15. Cheesy Grits
  16. In medium pan bring 4 cups chicken broth to a boil
  17. Turn broth to a simmer and slowly pour in grits, stirring while adding
  18. Continue to cook over medium heat for about 20 -25 minutes, stirring frequently to prevent burning and create a creamy consistence.
  19. Remove from heat and stir in grated cheese and butter.
  20. If grits seem to thick you may add additional warm stock to reach your desired consistency.
  21. Cover until ready to serve
  22. Sauteed Greens
  23. In a large frying pan with a lid, heat olive oil and add minced garlic, saute until fragrent
  24. Add chicken stock and bring to a boil
  25. Once stock is boiling add greens, using tongs to stir
  26. Once stock comes back to a boil, reduce heat and cover pan
  27. Simmer until greens are tender, about 5 minutes
  28. Remove lid and continue to simmer until almost all liquid is evaporated
  29. Taste and season with salt & pepper
  30. Serve with shrimp & grits for a fabulous wintery meal~YUM!


Left over grits make a great addition to your breakfast entrée. Spread leftover grits thin on a sheet of parchment, cover and refrigerate. When ready to use cut into cubes and sauté in a little butter. Once crispy remove to a paper towel. You may serve as a breakfast side or incorporate crispy grits in a frittata, scrambled eggs or a southern omelet.


Leave a Reply

Your email address will not be published. Required fields are marked *