So I made this recipe weeks….months ago and have been wanting to post ever since! I thought it would be a good one for Mardi Gras, but that came and went, so…my bad. Anyway, it was super easy, super delicious, and super filling! I also realized two bowls and 20 pictures too late that I didn’t take any pictures of the process. And I’m totally one of those people who only reads posts filed with pictures- especially food and recipe related- because I’m nosy and I’m highly visually motivated. So, again, that’s my bad, and hopefully the end shots are just enough to go by!
Shrimp and Southern Grits (serves 4-6)
4 cups water
1 cup grits (I used quick cooking, but whatever is fine)
2C shredded sharp cheddar
1Lb shrimp, peeled and deveined
4-6 slices of bacon
4t lemon juice
2T chopped parsely
1 C sliced scallions
1 large, diced garlic clove
Here we go:
cook grits according to package ( I’m pretty sure 4 C water to 1C grits is standard, but depending on brand/type the cooking time will vary). Once cooked, remove from heat and stir in butter and cheese. Consume about half the pot with straight up butter and cheese like I did. Or don’t..Whatever.
Dice bacon and cook in large skillet. While this is going, rinse shrimp and pat down dry. When the bacon is done cooking, drain on a paper towel. Add shrimp into bacon pan + grease, and cook until pink. Add everything else, but grits mixture to skillet and sautee for a few minutes.
Spoon grits into a serving bowl. Spoon skillet mixture over the top. Enjoy!
I made this for dinner one night, but this is traditionally a breakfast dish. But be warned, it’s one of those breakfast dishes that will put you straight into foodcoma for the rest of the day. It was creamy, and cheesy, and all kinds of delicious! Bonus- it was also easy and took very little prep//had a very quick cooking time. And leftovers are just as good the next day!
BRB, going to figure out how to take pictures with food all over my hands/every surface of the kitchen