Southern Shrimp and Grits
I'm excited to show you how incredibly easy it is to make a mouthwatering dish of shrimp and grits. This dish is a winner, perfect for brunch or any meal. Remember, this is a basic guide; feel free to personalize.
Servings: 4
Cost: $
Ingredients
Grits
- 2 cup Low sodium Chicken Broth
- 2 cup Whole Milk
- 1 cup stone-ground Grits
- 3 tbsp Unsalted Butter
- 2 cup White Cheddar Cheese, hand-shredded
Shrimp
- 1/2 lb Thick-cut Bacon
- 2 lb Extra Large Shrimp, peeled/deveined
- 1/2 tsp Red Pepper Flakes
- 1 ea. Garlic Clove large, minced
- 1 Lemon, Juiced
- 1 tbsp Parsley Chopped
- Salt and Fresh Ground Pepper to taste
Instructions
- In a medium pot or soup pot, bring the broth and milk to a boil. Add the grits, 1 tsp kosher salt, and 1 tsp freshly cracked black pepper, whisking well. Reduce the heat to low and cook until the liquid is absorbed, 10-15 minutes. Remove from heat and stir in the butter, cheese, and more salt and pepper to taste. Cover until ready to serve.
- In a large cast-iron skillet, fry the bacon over medium-high heat. When crisp, remove the bacon and place on a paper towel-lined plate to remove the excess grease and oil.
- Add the shrimp and red pepper flakes to the bacon grease in the cast iron skillet, turn the heat down to medium, and sauté the shrimp, flipping them over after a minute or so, and letting the other side cook, cooking about 3 minutes total.
- Turn off heat and add minced garlic, stirring for about 30 seconds; the residual heat will cook the garlic through. The shrimp should be opaque entirely, and gently curl in. Stir in lemon juice and parsley, and season to taste.
- Divide the grits into serving bowls and top with the shrimp and chopped bits of bacon, if preferred in dish. Garnish with more chopped parsley and serve immediately.