Shrimp With Cheese Grits
photo by ccassandra1016
- Ready In:
- 42mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
-
Grits
- 1 1⁄4 cups chicken broth
- 1 1⁄2 cups milk
- 3⁄4 cup quick-cooking grits
- 1⁄2 teaspoon salt
- 1 cup cheddar cheese, shredded
-
Shrimp
- 1 cup diced bacon
- 1 lb medium shrimp, peeled and deveined
- 1⁄2 cup thinly sliced green bell pepper
- 1⁄2 cup thinly sliced onion
- shredded cheddar cheese, for garnish
directions
- In a medium saucepan,bring chicken broth and milk to a boil.
- Stir in grits and salt;return to a boil.
- Reduce heat to low and cover.
- Cook 5 minutes until thickened, stirring occasionally.
- Stir in cheddar cheese.
- Keep warm.
- Cook bacon in a large skillet until crisp.
- Remove bacon and set aside.
- Drain all but 2 tablespoons of bacon drippings from skillet.
- Add shrimp, peppers and onions;cook over medium heat until vegetables are tender and shrimp is no longer pink.
- Stir in bacon.
- Serve shrimp mixture over warm cheese grits.
- Garnish with cheddar cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was my first experience cooking grits and it came out beautifully. I did not have milk so I<br/>subbed heavy cream, with a little extra chicken stock to cut the richness a bit. Skipped the bell pepper and swapped a thinly sliced shallot for the onion since it was what I had on hand. This dish is so incredibly rich, flavorful, and comforting on a cold, snowy evening in the Midwest. I will definitely make this again switching shrimp out with more veggies so my husband who hates seafood can enjoy it too. I feel like this would be tasty with fresh cut corn tossed in and some fresh parsley. Thank you for sharing this inspiring southern dish.
see 2 more reviews
Tweaks
-
This was my first experience cooking grits and it came out beautifully. I did not have milk so I<br/>subbed heavy cream, with a little extra chicken stock to cut the richness a bit. Skipped the bell pepper and swapped a thinly sliced shallot for the onion since it was what I had on hand. This dish is so incredibly rich, flavorful, and comforting on a cold, snowy evening in the Midwest. I will definitely make this again switching shrimp out with more veggies so my husband who hates seafood can enjoy it too. I feel like this would be tasty with fresh cut corn tossed in and some fresh parsley. Thank you for sharing this inspiring southern dish.