Shrimp and Grits
This is a particularly tasty version of shrimp and grits thanks to the addition of bacon.
🍤+🥓=😋
This is based on a recipe by Bobby Flay, but I tweaked a fair number of things.
Shrimp and Grits
This is a particularly tasty version of shrimp and grits thanks to the addition of bacon.
🍤+🥓=😋
This is based on a recipe by Bobby Flay, but I tweaked a fair number of things.
Cooking Instructions
- 1
Cook grits according to package directions.
- 2
Stir in butter, cheese, garlic powder, and paprika. Taste, then season with salt and pepper as needed.
- 3
Fry bacon until browned and save the bacon grease. Crumble the bacon into small pieces and set aside.
- 4
Fry the onion in ~3 teaspoons of the reserved bacon grease over medium-low heat until softened. Add garlic and cook for 1 minute.
Transfer the mixture to the same bowl as the crumbled bacon.
- 5
Pat the shrimp dry, then sauté them in ~3 teaspoons of reserved bacon grease over medium-low heat until no longer translucent.
- 6
Return the bacon and onion mixture to the pan. Add lemon juice and parsley and continue to cook for about 2 minutes longer. Taste, and season with salt and pepper if necessary.
- 7
Transfer some grits to a bowl and top with shrimp mixture. Sprinkle with additional fresh parsley, if you prefer.
- 8
Tips:
🍤. If you don’t want to use cheddar, try shredded Parmesan cheese instead.
🍤 This recipe is best when eaten fresh. However, if you refrigerate the grits (anathema, I know!), they can be reheated with the addition of a little bit of milk to loosen them and to make them creamier.
🍤. Prefer something a little richer? Add more butter to the grits or use only whole milk to prepare them. You could also use more bacon!
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