Shrimp and Grits Redux

I’ve written about this before (Cheesy Grits and Shrimp), but the meal is so good and easy, I’m going to write about it again. This is a thirty minute meal and can be as spicy as you want it.

shrimp grits

Shrimp and Grits

1.5 pound shrimp, peeled and deveined
2 Tablespoons Cajun/Creole seasoning
6 slices bacon, chopped roughly
2 cloves garlic, minced
2 Tablespoons fresh lemon juice
hot sauce to taste

Cheese grits (recipe below)

Toss shrimp with seasoning and set aside. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the skillet with the garlic and sauté just until they turn pink, about 3 minutes. Immediately add the lemon juice and stir. Add hot sauce, if desired. Remove the skillet from the heat.

Cheese Grits

4 cups water
1/2 teaspoon salt
1 cup grits – can be quick cooking but don’t use instant!
4 Tablespoons butter
1 cup grated sharp cheddar cheese

Bring water and salt to boil over high heat. Slowly stir grits in water; reduce heat to low and cover. Cook for 15 to 20 minutes, stirring occasionally, until desired thickness. Stir in butter and, once it is melted, stir in cheese. Continue to heat until cheese is completely melted. Taste for seasoning. Serve immediately or keep warm over the lowest heat setting.

Serving:

Pour a couple spoonfuls of grits into a bowl or rimmed plate. Place a heaping spoonful of the shrimp mixture over the grits. Garnish with the bacon bits.

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One thought on “Shrimp and Grits Redux

  1. Pingback: Butter-Poached Shrimp With Grits « Putney Farm

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