If you want to impress your family and friends with a delicious soup then try Pimiento cheese, shrimp soup. It is a winter soup which will make you forget the cold outside and focus on the warmth this wonder offers.
- Kosher salt, freshly ground pepper
- 1 cup medium-grind grits (not instant)
- 1 cup pimiento cheese spread
- 4 teaspoons sambal oelek, divided
- 1 tablespoon olive oil
- 4 ounces thick-cut bacon, cut crosswise into ¼-inch strips
- 1 pound large shrimp (about 20), peeled, deveined, divided
- ⅓ cup parsley leaves with tender stems, chopped
- 2 teaspoons fresh lime juice
This is the time to buy hardwood smoked thick-cut bacon to really impress your friends (if you don’t see it stocked with the cold cuts, go to the butcher counter, smile wide, and ask nicely if they can slice some slab bacon for you). If bacon isn’t your thing, just fry the shrimp in 1 Tbsp. olive oil.
Bring 2 tsp. salt, ¼ tsp. pepper, and 4¾ cups water to a boil in a medium saucepan. Whisk in grits. Reduce heat to medium-low, cover, and cook, whisking occasionally, until grits are thick, tender, and creamy, 10–12 minutes. Increase heat to medium, stir in cheese and 2 tsp. sambal oelek, and cook, stirring, until cheese is melted and mixture is smooth, about 2 minutes. Season with salt and pepper; cover and remove from heat.
Meanwhile, heat oil in a medium skillet over medium-high. Cook bacon, stirring occasionally, until crispy and golden brown, about 5 minutes. Transfer to paper towels. Do not eat all the bacon.
Increase heat to high and cook half of shrimp in same skillet until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl; repeat with remaining shrimp. Cut shrimp into ½” pieces; discard tails. Return shrimp to same bowl, then add parsley, lime juice, bacon, and remaining 2 tsp. sambal oelek; toss to combine. Season with salt and pepper.
Divide grits mixture among bowls and top with shrimp mixture.