Shrimp and Grits—it’s not just for breakfast anymore

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

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