虾和玉米粥

Name: 虾和玉米粥
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 cup 水; 2 cup 全脂牛奶; 1 tsp 粗盐; 1.5 cup 石磨玉米粥 非速冻; 3 tbsp 无盐黄油; 1.5 cup 切达芝士 新鲜磨碎; 0.25 tsp 黑胡椒 新鲜研磨; 0.5 tsp 粗盐; 0.5 tsp 黑胡椒 新鲜研磨; 0.5 tsp 烟熏辣椒粉; 0.25 tsp 辣椒粉; 4 片厚切培根 切成1/2英寸块; 1 个中等黄洋葱 切细粒; 1 个绿灯笼椒 切细粒; 2 根芹菜 切细粒; 4 瓣大蒜 切碎; 1 tbsp 通用面粉; 0.5 cup 低钠鸡汤; 2 tsp 伍斯特郡酱; 1 tbsp 新鲜柠檬汁; 1 tbsp 无盐黄油; 3 根葱段 切薄片; 2 tbsp 新鲜欧芹 粗切

主菜50 分钟4 份中等

关于此食谱

一道正宗的南方经典菜肴——奶油芝士石磨玉米粥配上饱满、蒜香的虾仁，搭配烟熏香味的咸鲜平底锅酱汁、培根和葱段。这个易上手、经过充分测试的版本能在一小时内用直接了当的技巧为任何家庭厨师呈现餐厅级的成果。

步骤说明

1
Combine the water, milk, and salt in a saucepan and bring to a gentle boil ^[over medium-high heat], stirring occasionally to prevent scorching.
2
Slowly whisk in the stone-ground grits in a thin, steady stream to prevent lumps. Reduce heat ^[to low], cover, and cook — stirring vigorously every 5 minutes — until the grits are thick, creamy, and tender, about 25–30 minutes. If they thicken too much, add a splash of warm water or milk.
3
Remove from heat and stir in the butter and shredded sharp cheddar cheese until fully melted and incorporated. Season with black pepper and taste for salt. Cover and keep warm ^[on the lowest heat setting], stirring occasionally.
4
Pat the shrimp dry with paper towels — this is key for a good sear. In a mixing bowl, toss the shrimp with salt, black pepper, smoked paprika, and cayenne pepper (if using) until evenly coated. Set aside.
5
In a skillet ^[over medium heat], cook the bacon pieces until crispy and the fat has rendered, about 5–6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.
6
Add the diced yellow onion, green bell pepper, and celery to the bacon drippings. Sauté ^[over medium heat] until softened and lightly golden, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
7
Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Pour in the low-sodium chicken broth, Worcestershire sauce, and hot sauce (if using), stirring to combine. Bring to a gentle simmer and cook until slightly thickened, about 2 minutes.
8
Increase the heat ^[to medium-high]. Add the seasoned shrimp to the skillet in a single layer. Cook undisturbed for 1–2 minutes until pink on the bottom, then flip and cook for 1 minute more — just until opaque and cooked through. Do not overcook. Remove from heat.
9
Stir in the lemon juice and the tablespoon of butter until the butter melts into the sauce. Taste and adjust seasoning. Fold the reserved crispy bacon back in.
10
Divide the cheesy grits among four warmed bowls. Spoon the shrimp and sauce generously over the top. Garnish with sliced scallions and fresh parsley. Serve immediately.

虾和玉米粥

主菜50 分钟4 份中等

关于此食谱

步骤说明

1
Combine the water, milk, and salt in a saucepan and bring to a gentle boil ^[over medium-high heat], stirring occasionally to prevent scorching.
2
Slowly whisk in the stone-ground grits in a thin, steady stream to prevent lumps. Reduce heat ^[to low], cover, and cook — stirring vigorously every 5 minutes — until the grits are thick, creamy, and tender, about 25–30 minutes. If they thicken too much, add a splash of warm water or milk.
3
Remove from heat and stir in the butter and shredded sharp cheddar cheese until fully melted and incorporated. Season with black pepper and taste for salt. Cover and keep warm ^[on the lowest heat setting], stirring occasionally.
4
Pat the shrimp dry with paper towels — this is key for a good sear. In a mixing bowl, toss the shrimp with salt, black pepper, smoked paprika, and cayenne pepper (if using) until evenly coated. Set aside.
5
In a skillet ^[over medium heat], cook the bacon pieces until crispy and the fat has rendered, about 5–6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.
6
Add the diced yellow onion, green bell pepper, and celery to the bacon drippings. Sauté ^[over medium heat] until softened and lightly golden, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
7
Sprinkle the all-purpose flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Pour in the low-sodium chicken broth, Worcestershire sauce, and hot sauce (if using), stirring to combine. Bring to a gentle simmer and cook until slightly thickened, about 2 minutes.
8
Increase the heat ^[to medium-high]. Add the seasoned shrimp to the skillet in a single layer. Cook undisturbed for 1–2 minutes until pink on the bottom, then flip and cook for 1 minute more — just until opaque and cooked through. Do not overcook. Remove from heat.
9
Stir in the lemon juice and the tablespoon of butter until the butter melts into the sauce. Taste and adjust seasoning. Fold the reserved crispy bacon back in.
10
Divide the cheesy grits among four warmed bowls. Spoon the shrimp and sauce generously over the top. Garnish with sliced scallions and fresh parsley. Serve immediately.