Southern-Style Bacony Shrimp over Grits

🥘 Ingredients

• bacon
  8 oz
• blackening spice
  2 tbsp
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• cooking
• cooking oil
  1 tsp
• corn
  2 unit
• cream sauce base
  8 oz
• garlic powder
  2 tsp
• paper
• paper towels
• pepper
• precooked polenta
  17.6 oz
• salt
• scallions
  4 unit
• shrimp
  20 oz
• tomato
  2 unit
• water
  4 tbsp
• white cheddar cheese
  1 c

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Drain, pat dry, and chop all produce. Drain corn ; pat dry with paper towels . Trim and thinly slice scallions , separating whites from greens. Dice tomato into 1/2-inch pieces.

   corn: 2 unit, paper towels, scallions: 4 unit, tomato: 2 unit
2. 

   2

   In a small pot , combine precooked polenta , chicken stock concentrate , half the garlic powder , and water (1/3 cup for 4 servings) over medium heat. Cook and mash 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.

   precooked polenta: 17.6 oz, chicken stock concentrate: 2 unit, garlic powder: 2 tsp, water: 4 tbsp
3. 

   3

   Heat a drizzle of cooking oil in a large 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 scallions 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.

   cooking oil: 1 tsp, butter: 2 tbsp, salt, pepper
4. 

   4

   Cut bacon into 1/2-inch pieces. Heat same pan over medium heat. Add bacon and cook, stirring, until browned and crisp, ⏱️ 5-7 minutes . Meanwhile, rinse shrimp under cold water and dry with paper towels. Once bacon is browned, add shrimp and blackening spice to the pan; cook, stirring, until shrimp are opaque and cooked through, ⏱️ 4-6 minutes . Tip: Add more cooking oil if pan seems dry. Stir in tomato and cook until warmed, ⏱️ 30-60 seconds . Season with salt . Remove from heat and keep covered.

   bacon: 8 oz, shrimp: 20 oz, paper, blackening spice: 2 tbsp, cooking, salt
5. 

   5

   Return pot with polenta to medium heat. Stir in cream sauce base and white cheddar cheese until melted and combined, ⏱️ 1-2 minutes . Season with salt and pepper to taste. Tip: Grits will thicken as they cool.

   cream sauce base: 8 oz, white cheddar cheese: 1 c
6. 

   6

   Divide cheesy grits between bowls; top with corn and bacon and shrimp. Sprinkle with scallion greens and serve.
7. 7

   Bacon is fully cooked when internal temperature reaches 145 degrees Fahrenheit. Shrimp are fully cooked when internal temperature reaches 145 degrees Fahrenheit.