Devour the Competition: Shrimp and grits

Devour the Competition is an initiative created by the Flik Hospitality staff to help the players prepare for the game through delicious food. The chefs prepare a meal during the week of the game that is inspired by the Eagles’ opponent. As the Eagles travel to Atlanta for a prime-time showdown with the Falcons this Sunday, the chefs will prepare shrimp and grits, a traditional dish from the low country region of coastal South Carolina and Georgia.

INGREDIENTS

GRITS

2 1/2 cups chicken stock

2 cups milk

1 teaspoon garlic powder

1 cup instant grits

1 cup shredded sharp cheddar cheese

Salt and ground black pepper

SHRIMP

2 tablespoons unsalted butter

5 strips bacon, uncooked, minced

1 small onion, chopped

1 small red bell pepper, chopped

2 to 3 cloves garlic, finely chopped

20 large shrimp, peeled and deveined

Zest and juice of 1 lemon

1 tablespoon fresh tarragon, finely chopped

Salt, ground black pepper, and Old Bay

DIRECTIONS

To prepare the grits, combine the chicken stock, milk, and garlic powder in a medium pot over medium-high heat. Bring to a boil and then stir in the grits. Reduce the heat to medium low and cook, stirring frequently, until the grits are tender and have absorbed the liquid, 6 to 8 minutes. Stir in the cheese and season the grits with salt and pepper. Reserve warm.

While the grits are cooking, place a large skillet over medium heat with the butter. Add bacon and render until crispy. Add the onion, bell pepper, and garlic to the pan and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the shrimp and juice of the lemon to the pan and simmer until the shrimp are cooked through, 3 to 4 minutes. Stir in the zest of the lemon and tarragon and season the shrimp with salt, pepper, and Old Bay.

To serve, spoon the shrimp and pan sauce over the grits. Serve grits in cast-iron round saucepan and shrimp with pan sauce in large shallow cast-iron pan. Include hot sauce for use on the side.

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