There might not be a household on the East Coast south of the Mason-Dixon line that doesn’t have a recipe for this comfort food. Fast, easy, and just as good the next day. This is comfort food—calories don’t count. This recipe will feed a small crowd but the main ingredients can be adjusted down by half. Before you start, grate the cheese, chop the bacon and peel the shrimp.
• Cook 1 cup of 5-minute grits in 3 cups chicken broth (follow package directions)
• When cooked, add salt, pepper, 2 tblsp butter and 1 ½ to 2 cups shredded Cheddar cheese
• Stir to combine, cover and keep warm
• Sauté 6 slices of chopped bacon until crisp—remove from pan
• In same pan, with all but 2 tblsp of bacon fat removed, sauté the shrimp until starting to turn pink
• Add bacon, splashes of lemon juice, Worcestershire sauce, chopped parsley (optional: minced garlic and chopped scallions to taste)
• Cook and stir another 3-4 minutes until shrimp is done
• Spread grits in shallow bowl and top with shrimp—cucumber salad on the side, hot sauce on the table
The Kitchen Hive
One thought on “Shrimp and Grits—it’s not just for breakfast anymore”
Oh my, yum!