Description
A classic Southern dish featuring succulent shrimp served over creamy, stone-ground grits, enhanced with garlic, green onions, and crispy bacon.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 cups water
- 1 cup milk
- 1 cup shredded cheese (optional)
- 1/2 cup bacon, chopped, cooked until crispy
- 1 clove garlic, minced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- In a large pot, bring 4 cups of water to a boil. Add salt to taste, then slowly whisk in the grits. Reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.
- When the grits are thick and creamy, stir in milk and cheese (if using). Season with salt and pepper to taste, then cover and set aside.
- In a skillet over medium heat, melt butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet, cooking until they turn pink and opaque, about 2-3 minutes on each side. Season with salt and pepper.
- Serve the shrimp over a generous scoop of grits, garnishing with crispy bacon and chopped green onions.
Notes
Use fresh ingredients for the best flavor and consider adding a pinch of cayenne pepper for a kick.
