Ingredients
Units
Scale
- 4 cups of water
- 1 cup stone-ground grits
- 1/2 tsp Salt and pepper to taste
- 1/4 cup butter
- 2 cups shredded sharp Cheddar cheese.
- 1 pound shrimp peeled and deveined (roughly chopped if medium or large.)
- 6 slices bacon (chopped into tiny pieces.)
- 4 teaspoons fresh lemon juice
- 1 cup thinly sliced green onions (white and green parts)
- 1 clove garlic (minced)
- 2 tbsp fresh parsley, chopped
Instructions
- 1. In a medium saucepan, bring 4 cups water to a boil.Add the grits and salt andpepper to taste. Stir well with a whisk.
Reduce theheat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.
2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until brownedand crisp, then drain on a paper towel. Add theshrimp to the bacon grease in the skillet and sauté over medium heat just until they turn pink, about 3 minutes.Do not overcook! Immediately add the lemonjuice, parsley, green onions, and garlic. Remove theskillet from the heat.
3. Pour the grits into a servingbowl. Pour the shrimp mixture over the grits.
4. If you are serving this as an appetizer, spoon 1/4 cup grits onto a bread or salad plate. Top with the cut up of the shrimp mixture. Garnish with crisp bacon bits and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Main Course, Side Dish
- Cuisine: Homestyle, Southern