Guaranteed Southern Shrimp and Grits
Savory Lowcountry Comfort with a Balanced Citrus Glow
What makes this the Guaranteed Southern Shrimp and Grits? The secret to a gourmet, garden-fresh experience is the slow-simmered stone-ground grits and the quick-sear shrimp technique combined with Blazing Citrus Medium Sauce. Unlike traditional versions that fail (soggy, dry, or vinegar-heavy), our method involves a precise layering of fats and acids to unlock natural sweetness and depth. By incorporating our vinegar-free Blazing Citrus Medium Sauce, you add a balanced, sweet, and warming profile that uses organic citrus to brighten the dish without the chemical sting of standard vinegars.
Heat Level: Blazing Citrus Medium Sauce | Medium (6/10) - Balanced, Sweet, and Warming
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 450
Protein: 28g
Carbs: 38g
Fat: 22g
*Note: Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 cup (160 g) stone-ground white grits
4 cups (960 ml) chicken stock
1 lb (450 g) large shrimp, peeled and deveined
4 slices (120 g) thick-cut bacon, diced
1/2 cup (60 g) bell pepper, finely diced
1/4 cup (30 g) green onions, sliced
3 tbsp (45 ml) Blazing Citrus Medium Sauce
Ingredient Spotlight: Stone-ground grits are essential for the authentic texture of this dish. Unlike instant or quick grits, stone-ground varieties retain the germ of the corn, providing a rich, nutty flavor and a creamy yet distinct "tooth" that serves as the perfect bed for the spicy shrimp.
Heat It Up with Blazing Citrus Medium Sauce: This sauce acts as a warming glaze for the shrimp, marrying the smokiness of the bacon with a bright fruit finish. As a vinegar free hot sauce for cooking, it offers a medium spicy and sweet profile that allows the sweetness of the shrimp to shine without the harshness of acetic acid.
The Balanced Sweet Heat Experience
Heat Level: 6/10
Vinegar Content: 0%
Flavor Profile: Medium Spicy, Sweet
Base: Organic Citrus
Calories: 10
Total Fat: 0g
Sodium: 30mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugars: 2g
Protein: 0g
Directions: Blazing Citrus Medium should be applied liberally to lighter fare where a balance of sweetness and heat is desired. Shake well to ensure the citrus blend is consistent. It is particularly effective as a glaze for seafood or a topping for street tacos. For the best flavor experience, apply the sauce toward the end of the cooking process or as a finishing touch to prevent the natural sugars from scorching. Refrigeration after opening will help preserve the delicate sweet-heat balance.
Directions:
Bring the chicken stock to a rolling boil in a heavy-bottomed saucepan, then slowly whisk in the stone-ground grits in a steady stream to prevent any clumping.
Reduce the heat to the lowest setting and cover the pot, simmering the grits for 40–45 minutes while whisking every 10 minutes to ensure a smooth consistency. Pro-Tip: Whisking frequently is the key to releasing the natural starches in the corn, which creates a thick, restaurant-style creaminess without needing heavy cream.
While the grits finish, place the diced bacon in a large cold skillet and turn the heat to medium, cooking until the bacon is crispy and the fat has completely rendered.
Remove the crispy bacon bits with a slotted spoon and set them aside on a paper towel, leaving the flavorful rendered fat in the skillet. Pro-Tip: Searing your shrimp directly in the bacon fat infuses the seafood with a deep, smoky undertone that elevates the entire flavor profile.
Increase the skillet heat to medium-high and add the shrimp in a single layer, searing them for 2 minutes per side until they turn pink and opaque.
Toss in the diced bell peppers and green onions during the final minute of cooking, sautéing them just until they soften slightly but retain their vibrant color.
Pour the Blazing Citrus Medium Sauce into the skillet, stirring constantly to deglaze the pan and coat the shrimp and vegetables in a glossy, warming citrus glaze.
Spoon the creamy grits into shallow bowls, top with the saucy shrimp mixture, and garnish with the reserved crispy bacon bits for the perfect crunch.
Tips & Variations:
The Soaking Secret: To reduce the cooking time of stone-ground grits, you can soak them in the chicken stock overnight in the refrigerator. This hydrates the corn kernels evenly, resulting in an even creamier consistency and ensuring that every bite is perfectly tender. Deglazing Technique: When you add the sauce to the hot skillet with the shrimp, use a wooden spoon to scrape up the "fond" (the browned bits) from the bottom of the pan. These bits contain concentrated flavor that, when emulsified with the citrus sauce, creates a restaurant-quality pan sauce. Regional Swap (Cajun): For a bold Louisiana twist, add 1 tsp of smoked paprika and a pinch of dried thyme to the shrimp while searing. This enhances the "warming" profile of the medium sauce and aligns the dish with classic Creole flavor profiles, making it heartier and more robust.
Other Users Suggest:
Replacing: Chicken stock. New Measurement: 4 cups (960 ml) Seafood stock. Why: Deepens the ocean flavor and creates a more cohesive link between the grits and the shrimp. Replacing: Bacon. New Measurement: 1/2 lb (225 g) Andouille sausage. Why: Adds a spicy, firm texture and a different type of smoky fat that pairs excellently with the citrus heat.
Storage, Reheat & Freeze:
Storage: Store the shrimp and grits in separate airtight containers in the refrigerator for up to 3 days. Reheat: Reheat grits on the stovetop with a splash of milk or stock to restore their creaminess; warm the shrimp briefly in a pan to prevent them from becoming rubbery. Freeze: Grits can be frozen in portions for up to a month, but the texture may change slightly; it is not recommended to freeze the cooked shrimp.
People Also Ask:
Q: How do I keep my grits from being lumpy? A: The secret is to add the grits in a very slow, steady stream into the boiling liquid while whisking constantly. This ensures each grain is separated and hydrated individually.
Q: Why is a vinegar-free sauce important for shrimp? A: The secret is that our sauce is 100% vinegar-free and uses a specific citrus profile. High acidity from vinegar can "cook" the shrimp further and make them tough, whereas citrus provides a gentle brightness that complements the protein.
Q: Can I make this dish ahead of time? A: The secret is to prepare the grits in advance and keep them warm in a slow cooker. The shrimp should always be cooked fresh to order to ensure they remain succulent and tender.
