Traditions Shrimp and Grits Recipe

This month, we headed to our community in Louisville, Kentucky, to prepare a popular recipe: shrimp and grits! Now, we’re sharing this recipe with you. If you’re ready to stop preparing your own meals, it may be time to consider a Traditions community where you’ll enjoy delicious chef-prepared meals like this. Schedule a tour today! 

Shrimp & Grits Recipe

Ingredients List

• Shrimp
• Canola oil
• Cajun/Seafood seasoning to taste
• Grits 4/1 prepared as it states on packaging
• 6oz Marscapone
• 3 Tbsp Butter
• Bacon Bourbon Sauce
• 8oz Bacon diced
• 4 Tbsp Brown Sugar
• 1 cup Bourbon
• 1.5 cups Heavy Cream
• 2 Tbsp Butter
• Salt & Pepper to taste 
• Asparagus
• 1 Tbsp Garlic minced
• Salt & Pepper to taste
• 2 Tbsp Butter
• Chives or Green Onion for garnish

Shrimp & Grits

Step-by-Step Instructions

Prep & Garnish

1. Gather and organize all ingredients on a clean prep surface.

2. Peel and finely mince the garlic.

4. Slice the green onion into small, even pieces cut on bias.

5. Prepare pans for cooking. Heat a large pan over medium heat. 

Bacon Bourbon Sauce

1. Add the bacon to sauté and cook until it becomes crisp. Stir the bacon with a spatula or spoon and reserve it, leaving the rendered bacon fat in the pan.

2. Carefully deglaze the bacon sauce pan with bourbon, allowing the alcohol to cook off while scraping the flavorful browned bits from the bottom of the pan.

3. Return to the cooked bacon sauce and add cream to the pan and stir to combine all ingredients evenly. Allow cream to become a touch frothy.

4. Add butter to cream sauce.

5. Continue cooking until the sauce is smooth, heated through, and coats all of the ingredients.

Grits

1. Boil appropriate water needed for Grits being prepared.

2. Add the grits to water and cook at the appropriate time given. 

3. Mix in butter until melted into grits. 

4. Add the mascarpone cheese and stir until it melts into a smooth, creamy grits consistency.

Asparagus

1. Wash and trim the asparagus. Cut fibrous pieces off and set aside. Only use tips without fibrous pieces.

2. Add water to the pot for boiling Asparagus.

3. Boil the Asparagus until blanched, lightly cooked. Place in ice water to stop the cooking process until ready to finish in the garlic pan.

4. Add the diced garlic to the pan and sauté until softened and translucent. Stir the minced garlic and cook for about 30 to 60 seconds, just until fragrant. 

5. Add the blanched asparagus to the garlic pan and cook until it is crisp-tender. Finish in the pan about 2 minutes and ready to serve.

6. Add salt and black pepper as needed.

Shrimp

1. In a small sauté pan heat oil on medium high.

2. Add seasoned shrimp to the pan.

3. Sauté shrimp until lightly browned on each side.

4. Ensure internal temperature reaches at least 145 degrees. 

Finish & Plate

1. Plate the finished dish, ensuring each serving includes a bed of the Creamy Grits, Asparagus, Shrimp, Bacon Bourbon Sauce to top.

2. Garnish with Green Onions as desired and serve immediately.

3. Eat and Enjoy with Friends and Family!

Chef's Tips

Don't overcook the asparagus. It should remain bright green with a slight bite.

Allow the bourbon to reduce before adding the cream to create a richer flavor. After adding butter to cream sauce, serve immediately while the sauce is hot and smooth.

Stir the mascarpone gently into the grits to maintain a silky, creamy consistency.