Shrimp and Grits
Endlessly versatile, this rich southern staple can put your brunch on the map with its silky-smooth grits and savory bacon. Top with a dollop of hot sauce, a squirt of lemon juice or simply pile on more bacon — you can’t go wrong!
Ingredients
- 4 cups water
- 1 cup grits
- 1 stick unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp (peeled and deveined)
- 8 slices bacon, chopped (or ½ cup bacon bits)
- 6 teaspoons lemon juice
- 2 tablespoons parsley
- 1½ tablespoons minced garlic
Directions
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Bring 4 cups of water to boil in a medium saucepan.
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In the meantime, peel and devein shrimp if necessary. You can also fry bacon at this time, drain well, chop and set aside. Reserve a tablespoon or so of the bacon grease for cooking your shrimp.
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Add grits to boiling water, cover and cook until water is absorbed, about 10–15 minutes. Thoroughly mix butter and shredded cheese into grits, set aside.
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In the frying pan with the bacon grease, add shrimp, lemon juice, parsley and minced garlic, mixing so that the shrimp is coated. Cook over medium heat for a few minutes until shrimp turns pink. Add bacon (or bacon bits).
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Spoon cheesy grits into a bowl and top with shrimp and bacon mixture.
