Southern Shrimp and Grits
From www.tasteofhome.com/recipes/southern-shrimp-and-grits/ reduced to 2 servings. I didn't use Cajun seasoning nor green onions. I was out of Cheddar Cheese and substituted Aged Havarti and we liked it better. Also, I screwed up and put the garlic in the grits, but tasted great!
Southern Shrimp and Grits
From www.tasteofhome.com/recipes/southern-shrimp-and-grits/ reduced to 2 servings. I didn't use Cajun seasoning nor green onions. I was out of Cheddar Cheese and substituted Aged Havarti and we liked it better. Also, I screwed up and put the garlic in the grits, but tasted great!
Cooking Instructions
- 1
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings.
- 2
In a saucepan, bring the milk, butter, salt, and pepper to a boil. Reduce heat and slowly stir in grits.. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted then stir in the bacon, or sprinkle on top when served. Set aside and keep warm.
- 3
Saute the shrimp, garlic, and seasoning in drippings on medium-hot until shrimp turn pink. Don't overcook.
- 4
Put the grits on a plate and either serve the shrimp on the side or on top of the grits.
- 5
I served it with Chardonnay
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