When it comes to food, what’s more southern than shrimp and grits? This dish is in my top five favorite foods, but I have only made it a very few times. I don’t know why, but it just hasn’t been in my dinner rotation. I usually take the easy route, and enjoy it in a restaurant. Last week, my local grocery was having a weekly special on jumbo shrimp, and as soon as I put them in the cart, I knew they would become shrimp and grits. I went online and found several recipes, and based on them, I came up with this delicious recipe. I hope you will make it because it really isn’t hard and doesn’t take too long to make. This recipe has some wiggle room so maybe you will come up with your own variation.
SHRIMP AND GRITS
- 1/2 pound bacon, cut into small pieces
- 1 1/2 pounds shrimp, deveined and shells removed
- 1 medium onion, chopped
- 1 bell pepper , diced (I used an orange one)
- 2 cloves garlic, minced
- 1 cup 5-minute grits
- 2 cups milk
- 2 cups water
- 4 tablespoons butter
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley, optional
- Bring the milk, water, butter, and salt to a boil. Stir in uncooked grits and turn down heat. Cook uncovered till done, stirring occasionally. Be careful or it will boil over. When done, cover and set aside. Some people serve their shrimp with cheese grits. If you want to make cheese grits, stir in 2 cups of shredded cheddar cheese when the grits of done.
- Spray a skillet with cooking spray, and add the bacon, onion, pepper and garlic. Cook until the bacon is crisp and the veggies are tender. Drain some grease if you feel there is too much and then add the shrimp. Cook 2 or 3 minutes more or till the shrimp turns pink. Do not overcook or the shrimp will become tough. Add parsley.
- To serve, place a serving of grits on a plate, and top with a mound of shrimp mixture.
Thanks so much for stopping in. Have a great weekend.