Gambas con sémola de maíz cremoso

Ingredientes

• 4 cups chicken broth (low sodium or no sodium added)
• 1 cup stone-ground grits
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese (shredded)
• 2 tablespoons butter
• 1 pound large shrimp (peeled and deveined)
• 4 slices bacon (chopped)
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon dried thyme
• 1/2 cup chicken broth (low sodium)
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley (for garnish)

Preparación

1. 1

   Cook the grits: In a medium saucepan, bring chicken broth to a boil. Stir in the stone-ground grits and salt, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally to prevent sticking. Once tender, stir in garlic powder, heavy cream, shredded cheddar cheese, and butter until creamy. Keep warm.

2. 2

   Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the skillet.

3. 3

   Sauté the onion: Add diced onion to the skillet and cook for 3-4 minutes until softened.

4. 4

   Add aromatics and spices: Stir in minced garlic, smoked paprika, cayenne pepper if using, and dried thyme. Cook for about 30 seconds until fragrant.

5. 5

   Cook the shrimp: Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.

6. 6

   Make the sauce: Pour in chicken broth and lemon juice, scraping the skillet bottom to deglaze and lift flavorful browned bits. Simmer for 1-2 minutes to slightly thicken the sauce.

7. 7

   Assemble and serve: Spoon creamy grits onto plates or shallow bowls. Top with shrimp and sauce, then sprinkle reserved crispy bacon and chopped parsley over the top.