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!
- 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
Bring 4 cups of water to boil in a medium saucepan.
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.
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.
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).
Spoon cheesy grits into a bowl and top with shrimp and bacon mixture.