Recipe Flashback - Canadian Bacon Shrimp & Grits

Two years ago I wrote to you guys of my favorite ever Shrimp and Grits recipe, I found out the secret to grits....milk and lots of it! These grits are so creamy and wonderfully decadent that every time I have them I ask myself why it took me nearly 30 years to discover them. This recipe is one that I often go back to, it is comforting, filling and not too bad for you either, not to mention insanely tasty. I had this last night and switched up one ingredient - regular paprika for hot smoked which completely changed it and gave it some more pizzazz! If you like hot and spicy try this swap and let me know what you think, if hot and spicy isn't you thing try the original recipe.



Canadian Bacon Shrimp & Grits: Serves 4-6

2C Water
1C Grits (not instant!)
3C Milk - I use fat free
1TB Butter
1/2tsp Salt
1lbs Shrimp – Peeled & De-veined
6 Slices Canadian Bacon
1 Onion – Chopped
1 Bell Pepper – Chopped
2 Garlic Cloves – Minced
1tsp Hot Smoked Paprika
1/4tsp Thyme (dried)
2tsp Flour
1/2C Milk
1C Chicken Stock
1TB Olive Oil

In a sauce pot bring 2C of water to a boil and whisk in the grits, bring up to a simmer and continue to whisk until the grits thicken – this will happen within a minute or two. Add the 3C of milk, butter and salt to the pot and whisk over medium heat until it comes up to a simmer. I know that it will look like you are making a pot of soup…believe me those wonderful grits will absorb all of that milk. Once the grits come up to a simmer, stir, turn down to low and cover with a lid, stir every few minutes as it slowly thickens.

While the grits are thickening chop your veggies and set to the side, peel your shrimp and pat dry with a paper towel, and cut the bacon into small pieces (approx 1/4″ x 1/2″ slices). Once everything is prepped place 1tsp of olive oil in a large saute pan over medium heat and add in the bacon – cook for 3-5 minutes stirring occasionally to crisp up the meat. Add the shrimp with a pinch of salt and pepper and stir it around in the bacon – cook the shrimp flipping once until they are just cooked through. Remove the shrimp and bacon to a bowl and set to the side. Add the remaining 2tsp of olive oil to the pan over medium heat and add in the peppers and onions with another pinch of salt and pepper and stir fry for 6-8 minutes, add in the garlic, paprika, thyme and flour and stir to coat the vegetables then add in the remaining 1/2C milk and chicken stock. Stir to distribute the spices into the sauce and bring up to a simmer stirring often. Cook for 4-5 minutes allowing the sauce to thicken, add the shrimp and bacon back to the pan and allow it to heat through.

Your grits should be done by now, when you stir them you should be able to see the bottom of the pan because they don’t fall back into place immediately. Scoop the grits into the bottom of a bowl and then spoon some of the shrimp and vegetable mixture on top. Prepare to have your socks knocked off because I can honestly say mine were. Wow. I cannot wait until lunch when I can have some left overs :)

Serve & Enjoy!

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WW: 11 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings