“Shrimp and Cheesy Grits”

Do you ever crave something really different for dinner? You want quick and easy without a lot of fuss. I knew I wanted shrimp and thought I would fire up the grill except this particular day it rained so grilling was out. Looking through my recipe box I came upon a recipe I had not made in quite a while. I remember the first time I made my Shrimp and Cheesy Grits, my husband was reluctant to eat this dish because he is not fond of grits. In my family it’s a Southern staple morning, noon and night. Boy, did I change his mind. Oh yes I did.

My husband was in heaven and now requests this recipe quite often. One taste of this creamy Southern staple, topped with sautéed shrimp you will crave this dish as well. Running short on time and need dinner quick, look no further than Shrimp and Cheesy Grits.

Shrimp and Cheesy Grits

This recipe couldn’t be simpler as prep and cook time is quick and will come together in as little as 45 minutes. First of all, prepare grits according to my recipe and cover to keep warm. I use Bob’s Red Mill White Corn Grits. Stone ground grits are coarsely ground for a rich and delicious creamy texture. These grits can be found in your local grocery store or where Bob’s Red Mill products are sold. Second, saute’ bacon until crispy and remove to drain on paper towel. Saute’ shrimp in bacon until shrimp turns pink, about one minute on each side. Do not overcook shrimp or you will have rubber for dinner. Add in the rest of the ingredients to make sauce and cook for about 3 minutes. Serve shrimp over grits and you have delicious, mouth-watering Shrimp and Cheesy Grits.

I love this recipe and if you love shrimp, what a perfect way to incorporate this tasty seafood in a quick and easy meal. The flavor of the shrimp sautéed with bacon is fresh and herby with a hint of lemon and the grits are good and cheesy. I’m here to tell you the grits are the bomb.

Shrimp and Cheesy Grits

One recommendation I have is to keep frozen shrimp in your freezer. If you use fresh shrimp, ensure it’s really fresh for best flavor. This makes it easy to cook this recipe and others calling for shrimp. I think you’ll find yourself making Shrimp and Cheesy Grits on a regular basis, weeknight or weekend. Share your thoughts when you make this recipe and #chowdownlowdown. Enjoy!

Shrimp and Cheesy Grits

Shrimp and Cheesy Grits

4 cups water

3/4 t. salt, divided

1/2 t. black pepper, divided

1 cup Bob’s Red Mill White Corn Grits (use stone ground)

3 T. butter

2 cups Gourmet Cheddar or Sharp Cheddar Cheese

1 – pound large shrimp, peeled, tail-off and deveined

6 slices bacon, chopped

5 t. fresh lemon juice

2 T. fresh parsley, chopped

1 bunch green onions, thinly sliced

2 garlic cloves, minced

In a 3-quart saucepan, bring water to boil. Add 1/2 t. kosher salt and 1/4 t. black pepper. Stir in grits and cook until water is absorbed, 5 – 6 minutes. Other brands may take longer to cook so follow those package directions to cook grits. Remove grits from heat and stir in butter and cheddar cheese. Cover to keep warm.

Rinse and pat shrimp dry; set aside. In a large non-stick skillet, fry bacon until brown and beginning to get crisp; drain on paper towel. In bacon fat, add shrimp, cooking until just pink on each side. Add in lemon juice, chopped bacon, parsley, green onions, garlic, 1/4 t. kosher salt, and 1/4 t. black pepper. Sauté shrimp mixture for 3 minutes. Remove from heat.

To serve, spoon grits into serving bowls and divide shrimp between bowls. Serve immediately.

Makes 4 servings.