Seasons 52 Style Shrimp and Grits

Name: Seasons 52 Style Shrimp and Grits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: American
Ingredients: 7 large fresh shrimp; 2 dashes salt and pepper; Canola oil spray (about 6 spritzes); 2 ounces cooked chorizo, diced; 2 strips cooked bacon, chopped; 4 ounces tomatoes, diced; 2 ounces red peppers, grilled and diced; 1 ounce heavy cream; 1 teaspoon butter; 4 ounces prepared stone-ground grits

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Yield: 1 serving

Enjoy this single-serving Southern-style copycat recipe inspired by Seasons 52. It pairs succulent caramelized shrimp with smoky chorizo, crispy bacon, and a velvety tomato-cream sauce over stone-ground grits.

Ingredients

7 large fresh shrimp
2 dashes salt and pepper
Canola oil spray (about 6 spritzes)
2 ounces cooked chorizo, diced
2 strips cooked bacon, chopped
4 ounces tomatoes, diced
2 ounces red peppers, grilled and diced
1 ounce heavy cream
1 teaspoon butter
4 ounces prepared stone-ground grits

Directions

Prepare your stone-ground grits ahead of time and keep them warm.
Heat a nonstick skillet over medium-high heat and coat the pan with about 6 spritzes of canola oil.
Season the large shrimp with salt and pepper. Add the shrimp to the hot skillet and cook for about 2 minutes on each side until nicely browned and caramelized.
Stir in the diced cooked chorizo, chopped cooked bacon, diced tomatoes, and grilled red peppers, letting them heat through with the shrimp.
Pour in the heavy cream and add the teaspoon of butter, simmering briefly until a rich, savory sauce forms.
Spoon the hot stone-ground grits into a bowl and top them immediately with the wood-grilled shrimp, chorizo, bacon, and warm tomato-pepper pan sauce.