There’s something truly satisfying about a plate of perfectly seasoned Best Choice Shrimp paired with creamy, buttery Best Choice Quick Grits. The shrimp are tender and flavorful, while the grits offer a smooth, comforting base with just the right amount of richness. Our Shrimp & Grits Dinner is a wonderful option for a Lenten meal that’s both simple and full of flavor.
Directions
In a saucepan, bring 3 cups of the chicken stock to a boil.
Slowly stir in the grits.
Return to a boil and cook for 3 to 4 minutes.
Turn down the heat and stir in the pepper jack cheese, cheddar cheese, and mascarpone cheese.
Cook for another 3 to 4 minutes.
Stir in 2 tbsp of the butter, season with salt and pepper to taste, and keep warm.
In a separate saucepan, heat the remaining 2 cups of chicken stock until hot.
Meanwhile, in a large skillet over medium-high heat, heat the olive oil and the remaining 2 tablespoons of butter.
Season the thawed shrimp with the Cajun seasoning and some salt and pepper.
Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)
Add the bacon, onion, bell pepper, and jalapeño to the skillet and season with a little more salt and pepper.
Cook over high heat until beginning to brown, about 3 minutes.
Add the tomato paste and cook for 1 minute.
Stir in the hot stock and add hot sauce to taste.
Return the shrimp to the skillet with any juices that have accumulated.
Cook until the shrimp are just cooked through, another 2 minutes.
Add the lemon juice.
To serve, spoon the shrimp and sauce over the grits and top with green onion.
