Southern-Style Bacony Shrimp over Grits
with Charred Corn & Scallions
Well butter our butts and call us biscuits, because classic Southern-style shrimp and grits just got even tastier! Our chefs, bless their hearts, added white cheddar to creamy grits (made with our pre-cooked polenta for a speedy shortcut) and tossed blackened shrimp with crispy bacon—always a welcome gesture around here. A sprinkle of charred sweet corn kernels on top adds just the right finishing touch. This whole comforting bowl of “yes, ma’am” comes together in a quick 30 minutes. We reckon y’all will be adding this one to your carts now, you hear?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn
2 unit
Scallions
1 unit
Tomato
8.8 ounce
Precooked Polenta
1 unit
Chicken Stock Concentrate
1 teaspoon
Garlic Powder
4 ounce
Bacon
10 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Blackening Spices
4 ounce
Cream Sauce Base
(Contains Milk)
½ cup
White Cheddar Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drain corn; pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
• In a small pot, combine polenta, stock concentrate, half the garlic powder, and ¼ cup water (1⁄3 cup for 4 servings) over medium heat. Cook, mashing with a potato masher or fork, until mostly smooth and warmed through, 2-3 minutes. Remove from heat and cover until ready to use in Step 5.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn; cook, stirring occasionally, until lightly charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Reduce heat to medium; stir in scallion whites, remaining garlic powder, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Cook, stirring, until fragrant, 1 minute. Turn off heat; transfer to a small bowl and cover with aluminum foil. Wipe out pan.
• Cut bacon* into ½-inch pieces. • Heat same pan over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crispy, 5-7 minutes. • Meanwhile, rinse shrimp* under cold water; pat dry with paper towels. Once bacon is browned and crispy, add shrimp and Blackening Spice to pan; cook, stirring, until shrimp are opaque and cooked through, 4-6 minutes. TIP: Add a drizzle of oil if pan seems dry. • Stir in tomato; cook until warmed through, 30-60 seconds. Taste and season with salt if desired. Remove from heat and cover until ready to serve.
• Return pot with warmed grits to medium heat. Stir in cream sauce base and cheddar until melted and combined, 1-2 minutes. Season with salt and pepper to taste. TIP: Grits will thicken as they cool.
• Divide cheesy grits between bowls; top with charred corn and bacon-y shrimp. Garnish with scallion greens and serve.
Bacon is fully cooked when internal temperature reaches 145°.
Shrimp are fully cooked when internal temperature reaches 145°.
