3 green onions, chopped (white andnd light green parts only)
2 Tbsp chopped parsley
Juice of a lemon
Instructions
1 Sauté bacon, render fat- Fry the bacon in a
large sauté pan on medium heat until crispy.
Remove the bacon and chop. Pour off all but about
3 tablespoons of the fat. Turn off the heat.
2 Boil the grits- Bring the water to a boil in a
medium pot. Add the salt. Slowly pour the grits
into the boiling water while you stir with a
wooden spoon. Stir and pour gradually so you don't
get any lumps. When all the grits are
incorporated, turn the heat down to a low simmer
and cook the grits, stirring often, for 35
minutes.
3 Chop the shrimp- Reserve about 1/3 of the shrimp
whole and cut the rest into 3-4 pieces each. Set
aside.
4 Sauté onions, peppers, bacon, garlic, shrimp-
When the grits have cooked for 30 minutes, heat
the sauté pan on medium high. When the bacon fat
is hot, sauté the onion and green pepper over
medium-high heat until soft, about 4 minutes.
Add the bacon, garlic cloves and shrimp and toss
to combine. Let this cook another minute.
5 Add stock, let boil to reduce- Add the chicken
stock and let this boil down for 5 minutes.
6 Add cheese and butter to grits- Meanwhile, stir
the cheddar cheese and butter into the grits. The
dish might not need any more salt, but add some if
you'd like.
7 Serve- To serve, spoon out some grits in
individual bowls. Add to the shrimp the green
onions, parsley and lemon juice to taste. Add salt
if it needs it. Spoon some shrimp over the grits
and make sure at least one whole shrimp is on
everyone's plate. Serve at once.
Originally Submitted
7/21/2020
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