Description
A comforting southern classic featuring creamy grits and plump, savory shrimp, perfect for gatherings.
Ingredients
- 1 lb. jumbo shrimp (peeled and deveined)
- 4 strips of bacon
- 2 1/2 cups chicken broth (divided)
- 2 cups whole milk
- 1 cup sharp cheddar cheese (shredded)
- 4 tablespoons butter (divided)
- 3/4 cup grits
- Salt (to taste)
- Black pepper (to taste)
- Chopped green onions (for garnish)
Instructions
- In a medium-sized pot, combine 2 cups of chicken broth, 2 cups of whole milk, and 3 tablespoons of butter, adding a pinch of salt. Bring to a gentle boil.
- Gradually incorporate the grits while whisking continuously to avoid lumps. Allow to simmer for 10-15 minutes, whisking occasionally, until creamy.
- Cook the bacon in a skillet until crispy. Transfer to a paper towel-lined plate to drain, reserving 2 tablespoons of the grease in the skillet.
- Rinse and pat the shrimp dry, then season with salt and black pepper.
- Sauté the shrimp in the reserved bacon grease for about 2 minutes on each side until cooked through but tender.
- Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the skillet, stirring until melted.
- Stir 1 cup of shredded cheese into the grits until melted and creamy.
- Spoon the shrimp mixture over the grits and garnish with crispy bacon and green onions. Serve immediately.
Notes
Experiment with different seasonings like cayenne pepper for a kick. Use stone-ground grits for the best texture.
