Southern-Style Bacony Shrimp over Grits
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Southern-Style Bacony Shrimp over Grits

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.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit


2 unit


1 unit


8.8 ounce

Precooked Polenta

1 unit

Chicken Stock Concentrate

1 teaspoon

Garlic Powder

4 ounce


10 ounce


(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



1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories920 kcal
Fat59 g
Saturated Fat26 g
Carbohydrate46 g
Sugar15 g
Dietary Fiber6 g
Protein38 g
Cholesterol335 mg
Sodium3190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Small pot
Potato Masher
Large Pan
Small Bowl
Aluminum Foil



• 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.

Start Grits

• 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.

Char Corn

• 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.

Cook Bacon-y Shrimp

• 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.

Finish Grits

• 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°.