Introducing our newest Shrimp and Grits recipe, seasoned to “perfection” and topped with a flavorful shrimp and grits sauce that will have you coming back for more. This dish promises a tantalizing blend of Southern comfort and coastal delight, exclusively crafted with ingredients from The Market.
SUMMERFIELD FARMS SHRIMP AND GRITS
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
EVERYTHING YOU’RE GOING TO NEED:
- 1 lb. Locals Seafood Shrimp
- 3 strips Firsthand Food’s Smoked Bacon
- 2 cups Summerfield Farms 100% Grass-Fed and Grass-Finished Beef Bone Broth
- 2 cups Wholesome Country Creamery Grass-Fed Milk
- 1 cup Old Mill of Guilford Stone-Ground Grits
- 1 jar Sarge’s Shrimp and Grits Sauce
- 1-2 tsp Summerfield Farms Steak & Burger Seasoning
- 1 tsp Cajun Seasoning
- ½ tsp Salt
- ½ tsp Pepper
This recipe tastes like it’s straight out of my Nana’s cookbook! It’s the perfect taste of Southern comfort and a big request in our house on cold or rainy nights.
~ Eva Rose ~
WHY WE LOVE OUR SHRIMP AND GRITS
There’s nothing better than diving into a bowl of Southern comfort food, and that’s exactly what our Shrimp and Grits delivers. The grits
- Shrimp: Fresh or frozen, peeled or unpeeled, deveined or veined, we accept any for this recipe! Our suggestion, though, and you can’t go wrong, is Locals Seafood Shrimp carried right at The Market.
- Grits: We do recommend you use stone-ground grits. Whether they are white or yellow is based on preference. We recommend Old Mill of Guildford Stone-Ground Grits; they are everything you could want.
- Substitutions or Add-Ins:
- You can interchange broth, milk, and water when cooking your grits. Just make sure the quantity stays consistent with the recipe.
- Add mushrooms or peppers with shrimp while cooking to add some veggies.
- Mix it with your favorite Cajun seasonings, chili powder, and cayenne, or top it with hot sauce.
HOW TO COOK GRITS
This can be a controversial subject and one we don’t take lightly. The grits are the soul of this dish, so getting them right is imperative. Everyone has their own way, and we’d love to know yours. Please share your grits recipe and instructions in the comments below so we can all savor the creamy Southern goodness.
Perfect Grits Every Time:
- Bring your grass-fed milk and 100% grass-fed and grass-finished beef bone broth to a gentle boil.
- Add one cup of Old Mill of Guilford Stone-Ground Grits.
- Over medium-low heat, continuously whisk the grits until all the liquid is absorbed.
- Remove from heat and place a lid on until ready to serve.
Bring a taste of Southern comfort to your table with our Shrimp and Grits recipe. It’s the perfect lunch or dinner special that will leave everyone satisfied. It’s the perfect combination of creamy grits, succulent shrimp, and a sauce that will leave you wanting more. Top with green onions and hot sauce for the dish that tastes like it came from MawMaw’s kitchen.
Summerfield Farms Shrimp and Grits
Ingredients
The Ingredients
- 1 lb. Locals Seafood Shrimp
- 3 strips Firsthand Food's Smoked Bacon
- 2 cups Summerfield Farms 100% Grass-Fed and Grass-Finished Beef Bone Broth
- 2 cups Wholesome Country Creamery Grass-Fed Milk
- 1 cup Old Mill of Guilford Stone-Ground Grits
- 1 Jar Sarge's Shrimp and Grits Sauce
- 1-2 tsp Summerfield Farms Steak & Burger Seasoning
- 1 tsp Cajun Seasoning
- ½ tsp Salt
- ½ tsp Pepper
Instructions
Instructions:
- In a medium bowl, season your shrimp with Summerfield Farms Steak and Burger Seasoning and your favorite Cajun seasoning. Set to the side.
- In a medium pot over medium-high heat, add 2 cups of beef bone broth and 2 cups of milk. Allow the liquid to come to a gentle boil before adding the grits.
- Whisk the grits and liquid together until combined, then simmer for 10-15 minutes. Remove from heat, cover, and set to the side. They will finish softening while you cook the rest of the meal.
- Next, cook three strips of bacon until crispy in a non-stick pan or cast-iron skillet. Once done, set it to the side, but leave at least two tablespoons of grease in the pan.
- In the same pan, add the seasoned shrimp to the bacon grease. Allow to cook for about 2 minutes per side.
- Add the jar of Sarge's Shrimp and Grits Sauce to the pan. Stir continuously until the sauce melts and mixes thoroughly with the shrimp.
- Immediately serve, laying grits, smothering shrimp and sauce, and chopped bacon bites.
- Top with sliced green onions, and ENJOY!
Video
Notes
2. Leftover grits can be reheated on the stovetop with water and whisked to restore texture. I suggest gently microwaving your shrimp to reheat, but avoid overcooking.
3. Use water instead of chicken broth for grits.
4. Quick cooking grits save time, though the texture may differ from stone ground.
5. Yellow or white grits can be used interchangeably.
6. Customize shrimp with additional seasonings or serve with hot sauce.
We are delighted to hear that you enjoyed this recipe! Your feedback is incredibly valuable to us. If you could take a moment to leave a star rating and a detailed review, we would be immensely grateful. Additionally, if you made any personal tweaks or substitutions to the recipe, we would love to hear about them! Thank you so much for your support and being part of our community dedicated to 100% grass-fed and grass-finished culinary beef.
