Description
Lowcountry style shrimp and grits at its best!
Ingredients
- 1 ½ cups chicken broth
- 1 ½ cups evaporated milk
- ¾ cup quick-cooking grits
- ½ teaspoon salt
- 1 cup shredded Cheddar cheese
- 1 cup chopped raw bacon
- 2 tablespoons bacon drippings
- 1 pound uncooked medium shrimp, peeled and deveined
- ½ cup diced green bell pepper
- ½ cup diced onion
- 1 tablespoon shredded Cheddar cheese, or as desired
Instructions
- Pour chicken broth and evaporated milk into a large saucepan and bring to a boil. Stir in grits and salt; return to a boil. Reduce heat to low
- cover
- and simmer grits
- stirring often
- until thick
- about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
- Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until crisp
- 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Drain all but 2 tablespoons bacon drippings from the skillet.
- Return the skillet to medium heat. Cook and stir shrimp
- bell pepper
- and onion in hot bacon drippings until shrimp are bright pink and no longer translucent inside and bell pepper is tender
- 5 to 8 minutes. Stir cooked bacon into shrimp mixture.
- Spread grits into a serving dish
- top with shrimp mixture
- and garnish with 1 tablespoon Cheddar cheese.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4