Med Effort · High Impact
Quick Weeknights
Pollo alla Cacciatora Bianco
35 min active 8 ingredients
Low Effort · High Impact
Quick Weeknights · American
Lowcountry Shrimp and Grits
Creamy, slow-cooked texture with succulent shrimp, highlighting the coastal soul of the American South.
35 min active
40 min total
4 servings
8 ingredients
home cook
Why This Works
Cooking the grits in a foundation of savory chicken stock builds an essential depth of flavor, while the strategic addition of heavy cream creates a luxurious, cohesive texture. By searing the shrimp in rendered bacon fat, we bridge the gap between the earthiness of the grits and the sweetness of the shellfish for a perfectly balanced Lowcountry profile.
The Upgrade
Finish the dish with a splash of hot sauce and a squeeze of fresh lemon right before serving to cut the richness.
Chef's Secret
Michelin TechniqueUse the exact bacon fat from the pan to sear the shrimp; this technique ensures the smoky, salty profile of the bacon permeates the protein.
Ingredients
Servings:
Total time including resting: 40 min
Directions
1
Bring chicken stock to a boil in a medium saucepan, whisk in the stone-ground grits, and reduce heat to low to simmer until the mixture is thickened.
25 min2
While the grits cook, dice the bacon into lardons and fry in a large skillet over medium heat until crispy.
8 min3
Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.
2 min4
Toss the shrimp with cajun seasoning and sear them in the reserved bacon fat over high heat until opaque and cooked through.
4 min5
Whisk the heavy cream and sharp cheddar cheese into the cooked grits until the texture is velvety and the cheese is fully emulsified.
1 min6
Spoon the grits into bowls, top with seared shrimp, crispy bacon bits, and sliced scallions to serve.
Wine Pairing
🍷
Vermentino
White Wine
The BottleAntinori Tenuta Guado al Tasso Vermentino
Vermentino’s crisp, saline finish cuts through the weight of the creamy grits. Its bright citrus notes lift the oceanic sweetness of the shrimp, creating a perfectly balanced pairing.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sautéed Collard Greens
Quickly sauté collards with bacon and vinegar to provide a bitter, smoky balance to creamy grits.
20 min
4 servings
Ingredients
Directions
1
Render bacon in a large sauté pan over medium heat until crisp.
2
Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
3
Increase heat to medium-high and add collards in handfuls, tossing until wilted.
4
Pour in chicken stock, cover, and steam for 5 minutes.
5
Remove lid, stir in apple cider vinegar, and reduce liquid until glazed.
Side Dish
Crusty Cornbread
Warm cornbread is the essential partner for absorbing the shrimp and grits sauce.
25 min
6 servings
Ingredients
Directions
1
Preheat oven to 400°F and grease an 8-inch cast-iron skillet.
2
Whisk cornmeal, flour, sugar, and baking powder in a medium bowl.
3
In a separate vessel, whisk milk, egg, and melted butter.
4
Combine wet and dry ingredients until just incorporated; do not overmix.
5
Pour batter into skillet and bake for 18-20 minutes until golden brown and a tester comes out clean.
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