Shrimp and Grits



Prepare yourself.  I made this delicious recipe for Shrimp and Grits tonight from one of my favorite blogs, "Joy the Baker."  Her blog focuses primarily on baking, which I mostly just look at and admire from my computer screen.  However, when I saw this recent post featuring Shrimp and Grits, I knew I had to try it right away.



I love Shrimp and Grits but I've never ventured to make them myself.  Sure, we eat grits a lot on the weekends when we indulge in a big breakfast, but they're nothing fancy.  Just a little salt, butter and cheese.  Typically we use old fashioned white hominy grits by Aunt Jemima but for this recipe I used yellow corn grits by Dixie Lily.  I may never go back.

This recipe is pretty much perfect in my opinion.  The only side note I might add is the amount of cheese may be a bit much.  However, the way you "dress your grits" is a very personal thing.  I also like to add the butter to the water when I add the grits.  I think it helps prevent them from clumping.  I used shrimp that was already deveined and cooked to help speed up the process.  I just heated them for a minute in the bacon drippings to warm them through and then added the additional ingredients.  It is super easy and the combined flavors with the garlic, lemon, bacon and scallions are oh.so.good.

Shrimp and Grits by Joy the Baker

4 cups water
1 cup stone ground grits (also known as polenta)
salt and pepper
3 Tablespoons unsalted butter
1 cup sharp cheddar cheese, shredded
1 pound shrimp, peeled and deveined without the tails
6 slices bacon
4 teaspoons fresh lemon juice
2 Tablespoons parsley, chopped
1/2 cup thinly sliced scallions
1 large garlic clove, minced

Bring water to a boil.  Add grits to the boiling water while whisking to prevent clumps.  Add a bit of salt and pepper.  Lower heat, bring to simmer and cover until water is absorbed.  Follow the directions on your box of grits or polenta.  Cooking times vary.  Once thick, remove from heat and stir in butter and shredded cheese.

Rinse and pat shrimp dry.  Fry the bacon in a large skillet.  When cooked through remove from the pan and add shrimp into the bacon grease pan.  Cook until shrimp turn pink.  Add lemon juice, bacon, scallions, garlic and parsley.  Cook for another three minutes.
Spoon the grits into a serving bowl and top with shrimp mixture.  Serve immediately.

Enjoy and have a great weekend!


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