Description
A classic Southern dish featuring creamy stone-ground grits topped with succulent seasoned shrimp, crispy bacon, and fresh green onions.
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 and 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 four cups of water to a boil. Season it with salt to taste.
- Slowly whisk in the stone-ground grits, ensuring there are no lumps. Lower the heat to low, cover, and let them simmer for about 20 minutes. Stir occasionally to keep the mixture smooth and creamy.
- Once the grits are thick and creamy, stir in the milk and the shredded cheese if you’re using it. Season with salt and pepper to taste, cover, and set aside.
- In a skillet over medium heat, melt the butter. Add minced garlic and sauté for about a minute until fragrant.
- Add the shrimp to the skillet. Cook until they turn pink and opaque, roughly 2-3 minutes per side. Season with salt and pepper as they cook.
- Serve the cooked shrimp over a generous scoop of grits. Top with crispy bacon and garnish with fresh green onions.
Notes
For added flavor, consider adding hot sauce or Cajun seasoning to the grits while they cook. Leftover grits can be transformed into fried grit cakes.