Shrimp and {NC} Grits with Bacon

You know you’re from the South when your Mom (Santa) puts a bag of grits in your Christmas stocking (and serves cheese grits at Christmas dinner.)   Santa didn’t bring me just any grits, these stone ground white grits are from my home state, NC and they’re delicious.  I think the pink packaging is awesome too.

While there are thousands of shrimp and grits recipes out there, this is my favorite with plenty of cheese and bacon and lightened up with shrimp, lemon juice and parsley.  Happy cooking y’all!

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What to buy (serves 3-4)

  • 4 cups water
  • salt and pepper, to taste
  • 1 cup stone ground grits
  • 2 tablespoons butter
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup white cheddar cheese, shredded
  • 1 pound shrimp, peeled and deveined
  • 8 slices cooked bacon, chopped, grease reserved to cook shrimp
  • 1 large yellow onion, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, minced

What to do:

  • bring water to a boil and add salt and pepper
  • add grits and cook until water is absorbed, about 20 to 25 minutes
  • remove from heat and stir in butter and cheese
  • add bacon grease (2-3 tablespoons) to a large pan over medium heat and add onion and garlic, cooking until translucent, about 5-7 minutes
  • add shrimp to onions and cook until shrimp turn pink
  • stir in lemon juice and parsley, saute for 2 minutes
  • spoon grits into a serving bowl, add shrimp mixture and sprinkle bacon on top
  • serve hot!

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“If there is one dish that makes me want to march down Fifth Avenue waving the American flag, it’s shrimp and grits.” — Bobby Flay

 

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