Shrimp and grits

Shrimp and grits 

Shrimp and Grits is a wonderful southern classic. This dish consists of buttery, cheesy grits topped with big, juicy shrimp that’s been cooked with bacon and sub dried tomatoes. Flavors of bacon and sun dried tomatoes add so much flavor to this dish, it will quickly become your favorite way to making shrimp and grits.



1 cup quick grits
4 cups water
1/4 teaspoon salt

3 tablespoons butter
2 tablespoons heavy whipping cream
1 1/2 cups shredded sharp cheddar

6 slices smoked bacon
1 pound large shrimp, peeled and deveined
2 teaspoons Cajun seasoning

1/8 teaspoon ground cayenne pepper
1 teaspoon dried parsley
1 tablespoon vegetable oil
1 red pepper finely chopped
3 green onions chopped
3 cloves garlic minced
1/4 cup low sodium chicken or vegetable broth


Bring the water to a boil; add the grits and salt.   Cook for 5-7 minutes or until tender.  Remove from heat, stir in butter, cream and cheddar cheese.

In large skillet over medium heat cook bacon until crispy. Place on paper towels to drain; reserving bacon grease. Coarsely chop bacon once cooled. Add shrimp to bacon grease over medium heat.  Sprinkle with Cajun seasoning and cayenne pepper.   Flip shrimp after one minute; and cook for additional one minute.  Remove to plate.

Add vegetable oil to skillet over medium heat.  Add red pepper and cook until slightly tender; 2-3 minutes. Reduce heat to medium low.  Add green onions and garlic and cook for 1 minute.  Add chicken broth to skillet and stir.  Return shrimp and bacon to the skillet and heat for 1 minute.
Spoon shrimp mixture over cheesy grits.  Serve immediately.