Shrimp and Grits

Shrimp and Grits

Shrimp and Grits

Shrimp and Grits

Shrimp and Grits

Course Appetizer

Ingredients
  

  • 4 cups water
  • 1 cup stone-ground grits
  • 3 tbsp butter
  • 2 cups shredded sharp cheddar cheese
  • 1 lb small or medium raw shrimp, peeled anddeveined
  • 1/2 to 1 lb of raw XL shrimp
  • 6 slices of bacon, chopped
  • 4 tsp lemon juice
  • 2 tbsp parsley, chopped
  • 1 cup thinly sliced scallions
  • 1 large clove of garlic, minced

Instructions
 

  • Bring waterto a boil and add butter. Add grits and cook untilwateris absorbed, around 20-25 minutes. Add salt and pepperto taste. Remove from heat,stirin cheese and cover.
  • Prep shrimp. Rinse and pat dry. I use the small/mediumshrimp in the grits and the large ones as a garnish or to throwin forsome big bites. I leave the tails on the largershrimp if Iam using for a garnish.
  • Fry bacon in a large skillet until browned. Remove the bacon.Add the shrimp to the skillet and cook until they turn pink. Addlemon juice, parsley, chopped bacon,scallions and garlic to theskillet. Sauté for 3 minutes on low heat to mix it all together.
  • While bacon is cooking, put the XL shrimp in a sandwich bagwith some oil and sprinkle liberally with chili powder. Mixtogetherto get a heavy coating on the shrimp. Grill the shrimpin a cast iron griddle or broilerto dry cook them
  • Mix the ingredientsfrom the skillet with the grits and stir. Addshrimp/grit mixture to serving bowl and garnish with thelargershrimp. I leave the tails on to pick the shrimp up. Bonappetite!
Keyword nissan, Shrimp and Grits
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