Cheesy Grits and Shrimp

I could eat this every week. Why not?

Grits are one of the underappreciated foods in most of the country. A Southern staple for breakfast, restaurants are showcasing grits with plump shrimp and delicious cheese. The combination of those elements make for a meal that delights all the senses.

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·         1 pound shrimp, shelled and deveined (medium size is about as large as you should go)

·         Old Bay seasoning (or any seafood seasoning you like)

·         6 slices thick cut bacon, chopped

·         1 c. quick-cooking grits

·         3 c. chicken broth

·         2 T. butter

·         4 oz. cheddar cheese, shredded

·         Salt and pepper

·         2 T. hot sauce

·         3 scallions, white part, chopped

Method

1.       Rinse shrimp in cold water. Pat dry to remove liquid. Season shrimp with Old Bay. Use as much as you think necessary, but don’t coat the shrimp in it. Set aside.

2.       Over medium heat, add bacon to a large, nonstick skillet. Cook for about 5 minutes or until bacon gets to desired crispiness.

3.       While the bacon is cooking, over medium high heat, bring the chicken broth to a boil. Add the grits and stir. Cook for 5 minutes, stirring occasionally.

4.       Add the butter to the grits, stirring until the butter is dissolved. Remove from heat and quickly add the shredded cheese, stirring constantly. Cover to keep warm while finishing the rest of the recipe.

5.       In the skillet, remove the bacon when it gets done and set aside, leaving the rendered fat. Add the shrimp, cooking until they are no longer pink, but be careful not to overcook! Remove from heat and stir in hot sauce and bacon.

6.       Time to serve. On a plate or shallow bowl, add the grits. Top with the shrimp and bacon mixture. Garnish with the scallions.

7.       Enjoy!

Variants

Not much here to change. You could exchange out the cheddar cheese if you want a bit more flavor or bite from your dairy product. Just be careful with some cheeses. They can inadvertently add more salt to the dish, and the Old Bay seasoning brings enough of that to the party. Obviously, the hot sauce choice is going to raise or lower the heat of the final product.