Shrimp and Grits

Photo from Our Best Bites

Shrimp and Grits
4 c. water
1 c. grits (regular or quick-cooking, but not instant)
3 Tbsp. salted butter
Tabasco sauce to taste
2 cups (8 ounces) shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 oz. regular (not thick-sliced or maple) bacon, cut into bite-sized pieces
1 Tbsp. + 1 tsp. lemon juice
2 Tbsp. fresh chopped parsley
1 c. sliced mushrooms
2 cloves garlic, minced

Cook grits according to package directions. When you have about 15 minutes left on the grits, cook the bacon until brown and crispy. Transfer the bacon to a paper towel-lined plate, reserving the bacon drippings.

Cook the shrimp in the bacon drippings over medium-high heat until they are just starting to turn pink (about 2 minutes). Add the lemon juice, garlic, mushrooms, parsley, and cooked bacon and cook for about 3 more minutes or until the shrimp are just pink all the way through. Season with kosher salt and Tabasco sauce to taste (if desired).

When the grits are done cooking, stir in the butter and cheese until smooth. Season with kosher salt and Tabasco sauce to taste. Ladle the grits into shallow bowls and top with the shrimp mixture for serving (although you’ll want to stir it all together before eating). Serve with a light green salad to offset the heaviness of the grits. Serves 4-6.

Adapted from OUR BEST BITES

Family Rating:
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Overall Family Rating: 13/20