Bacon Shrimp and Cheddar Grits!
Ingredients
For the Cheddar Grits:
1 cup stone-ground grits (or instant grits for a quicker option)
4 cups chicken broth (or water)
1 cup shredded sharp cheddar cheese
2 tablespoons unsalted butter
¼ cup heavy cream (optional for extra creaminess)
Salt and pepper, to taste
For the Bacon Shrimp:
6 slices bacon, chopped
1 lb shrimp, peeled and deveined
3 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for a bit of heat)
Juice of 1 lemon
2 tablespoons fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Instructions
Step 1: Cook the Grits
In a medium saucepan, bring the chicken broth (or water) to a boil. Slowly whisk in the grits.
Reduce the heat to low, cover, and simmer for about 20-25 minutes (or as instructed on the package for your grits), stirring occasionally.
Once the grits are tender and creamy, stir in the cheddar cheese, butter, and heavy cream (if using). Season with salt and pepper to taste. Keep warm until ready to serve.
Step 2: Cook the Bacon
In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes.
Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon fat in the skillet.
Step 3: Cook the Shrimp
In the same skillet with the bacon fat, add the shrimp in a single layer. Season with smoked paprika, cayenne pepper (if using), salt, and pepper.
Cook the shrimp for about 2-3 minutes per side until they turn pink and opaque. Add the garlic and cook for an additional minute until fragrant.
Squeeze the lemon juice over the shrimp and toss to coat.
Step 4: Assemble the Dish
Divide the warm cheddar grits into serving bowls.
Top with the shrimp and sprinkle the crispy bacon over the top.
Garnish with fresh parsley and a little more cheddar cheese, if desired.
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