Shrimp and Grits
Shrimp and grits is kind of the quintessential Southern dish. You have your fresh seafood, your grits, and everything is cooked in bacon fat and slathered with butter (YUM). It’s a gorgeous mix between rich flavors of all kinds. I usually associate those kinds of flavors with things cooking slowly for a long time. But in making this, I was shocked by how easy it was. The grits simmer away while you quickly saute everything else. I get why this is a Southern favorite.
If you’ve never had grits before, you’re in for a treat! If you’re not sure where to buy grits, you can probably find at least the instant kind at your local store. It’s totally fine to use those to make shrimp and grits, but I ordered these grits because I wanted something a bit more flavorful. If you do make instant grits, just follow the package directions instead of the directions below. Just don’t forget the cheese!
Note: the recipe doubles easily if you’re feeding a larger family; just make sure that the grits have a ratio of 1:4. Enjoy!
- 1/2 cup chicken broth
- 1/2 cup milk
- 3 cups water
- 1 cup grits
- 2 tablespoons butter
- 2 cups sharp cheddar cheese, grated
- 1 lb shrimp, peeled and deveined
- 6 slices bacon, chopped
- 3 teaspoons lemon juice
- 1/2 green bell pepper, chopped
- 1 cup green onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons parsley, chopped
Start with the grits. Combine your chicken broth, milk, and water in a large pot and bring to a boil. Add the grits and cook, stirring occasionally, until the liquids have been absorbed (about 20 minutes). Remove from heat, stir in the butter and cheese, and salt and pepper to taste.
Now for the rest. Rinse your shrimp and pat them dry. Fry the bacon in a large skillet until crispy. Remove the bacon from the pan and drain well. Cook your shrimp in the bacon grease until they turn pink. Add the lemon juice, bell pepper, green onions, garlic, and parsley. Saute for three minutes.
Spoon grits into a serving bowl, and add the shrimp mixture on top. Mix well, and serve immediately.