Aloha charmers! I wanted to share a delicious new recipe we made this week, Bacon Shrimp & Grits with Buttered Okra! One thing I have been working on since we moved here over a year ago, is my cooking! I love to cook, I love to bake, and I like to think I am pretty good at it. I try to achieve harder and harder recipes as I go along, and I like to use out of the box ingredients and sometimes fancier meats or sauces, etc. I have also been working on my Southern Recipes as well. I have not featured a lot of my cooking on the blog yet, but I have been wanting to share more as I have gotten better, and I finally feel confident enough to start doing so! I had been wanting to make Shrimp & Grits ever since we moved here, as we have had it several times, and it is a Charleston favorite! I then came across a recipe for a Bacon Shrimp & Grits which is a little different from other versions we have tried that are more creole flavored with spicy sausage and a tomato base. And lets be real, bacon was all we needed to hear… I do have to give credit for inspiring me to make this to WendyWeekendGourmet, I made a few changes and will have my version below…
Bacon Shrimp & Grits with Buttered Okra (serves 4)
3 slices of bacon
Can of corn
1 package frozen or fresh okra
2 cups chicken broth (I used 2 c. warm water & 2 chicken bouillon cubes)
2 cups half and half
1 cup of grits
2x- 2 tbs. butter
3/4 cup shredded colby jack cheese.
1 lb shrimp-thawed and peeled
1 tbs. old bay seasoning
2 chopped green onions
1/3 cup of heavy cream
(If you aren’t familiar with grits, you can buy the premade packets to substitute)
Lets get cooking!
Step 1. Cook bacon on skillet as normal, remove, let cool, and crumble
Step 2. Remove most of grease from pan and add drained corn, cook until slightly browned
Step 3. To start the grits, add 2 cups of chicken broth and 2 cups of half and half to large saucepan over medium heat.
Step 4. Brig to boil and add in your corn, meanwhile boil okra in separate saucepan until soft
Step 5. Slowly add 1 cup of grits, whisk occasionally for 10 minutes. When okra is soft, drain and add 1 tbs butter and pepper, stir for 1 minute, then remove and set aside.
Step 6. When grits have become thick, add 2 tbs. butter and 3/4 cup shredded colby jack cheese, whisk together and set aside.
Step 7. Add remaining 2 tbs. butter to original skillet, and add 1lb of shrimp and 1 tbs. Old Bay Seasoning
Step 8. Stir and Sear Shrimp, about 4 minutes
Step 9. Add in half of green onions and reserved bacon, then stir in 1/3 heavy cream, cook until thick.
Step 10. To serve, spoon grits into bowl, and top with creamy shrimp with bacon sauce, sprinkle with chopped green onions for garnish, add okra as your side (its good mixed in too!). Enjoy!
I hope you enjoy this recipe! If you tried it out please leave me a comment below on how you liked it or if you made any changes!
B
My favorite apron to use while cooking & baking!!
Chris Pelayo says
That food was good
Jenna Panehal-Pelayo says
I liked it even better because you cooked it with me babe! <3
Georgia Ross says
I’m so excited that you have decided to share amazing southern food! I so miss it and love looking at pictures of food!
Thank you for taking time to post the recipe, that makes it so convenient for your “charmers.”
Jenna Panehal-Pelayo says
Awww thanks Georgia!! I actually thought of you and your sister when we visited Savannah, GA the other day, since your both named after the beautiful places! If you try the recipe let me know how you like it!
heidi says
looks yummy..cute apron
Jenna Panehal-Pelayo says
Thank you Heidi!
Danielle says
This dish looks so delicious! I think my kids will love it too. I adore your apron, and I love that your hubby commented here! So sweet 🙂
Jenna Panehal-Pelayo says
Thank you Danielle! Your kids would probably enjoy peeling the shrimp too, good way to get them familiar with helping mommy cook 😉
JoAnn says
Don’t know where to start!
Love bacon!! Love the whole recipe idea! Wish I had your apron and, noticed the Concha Y toro wine- my newest fav! So overall- I’m going to try it all! But, I’ll have too borrow the apron!!!
Jenna Panehal-Pelayo says
Yep your favorite wine is what we toasted our dinner with! And bacon just makes everything better I think! You can borrow my apron anytime! But if we’re cookin together, I guess you have to get your own 😛