Studio
Serves 4
Ingredients
- 12 oz (about 8 slices) smoked bacon
- 5 cups low-sodium chicken broth, divided
- 1 red bell pepper, finely chopped
- 1 cup cherry tomatoes, finely chopped
- 3 ribs of celery, finely chopped
- 1 lb peeled and deveined shrimp
- 3 Tbsp cajun seasoning, divided
- 1 tsp cornstarch
- ½ tsp baking powder
- 1 cup grits
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup thinly sliced scallions
Shrimp sizing can seem confusing: there are all these numbers . . . and what does jumbo actually mean? Here’s the lowdown.Shrimp are sized using two numbers separated by a slash, something like 41/50 or 21/25. These numbers represent how...
Continue reading
TIP:
- You can remove the vein without butterflying the shrimp. After peeling the shrimp, uncurl and press the belly against a flat surface. Pull the body straight, so the entirety of the shrimp makes a straight line. Then, using one hand to hold the shrimp in place, use the other to find the beginning of the vein at the head opening. Pinching the tip of the vein, pull ever so gently, you should be able to pull the whole thing out in one go.
- Now, your shrimp is cleaned and ready to cook! Our classic shrimp cocktail recipe is a great place to start.