Best Tasty Shrimp and Grits Recipe

Shrimp and grits is one of those famous Southern meals that stir something deep inside those who grew up with them.

Initially from the oceanic South-- Georgia, the Low Country coast of the Carolinas and Gulf Coast mentions all have their versions-- this pleasant bowl of amazing was historically a simple fisherman's breakfast: Grits, with some bacon and a couple of shrimp tossed on top.

If you've ever eaten it, you can comprehend why shrimp and grits has burst from the seaside shrimp shanties.

The grits are soft, buttery, and often cheesy, with a savory, bacon-studded sauce surrounding them, and lots and great deals of shrimp. Perhaps some parsley or green onions for color and crunch.

Shrimp and Grits Recipe

Ingredients

• 4 1/2 cups water
• 1 teaspoon salt
• 1 cup stone-ground white grits (see recipe head note).
• 2 Tbsp unsalted butter.
• 2 ounces white cheddar cheese, shredded.
• 4 thick slices bacon.
• 1 cup chopped white or yellow onion.
• 1 cup sliced green pepper.
• 2 garlic cloves, minced.
• 1 to 1 1/2 pounds shrimp, peeled and deveined.
• 1 cup chicken stock.
• 3 green onions, chopped (white and light green parts just).
• 2 Tbsp chopped parsley.
• Juice of a lemon, about 1-2 Tbsp.

Method

Sauté bacon, render fat: Fry the bacon in a large sauté pan on medium heat till crispy. Eliminate the bacon and chop. Pour off all but about 3 tablespoons of the fat. Turn off the heat.

Boil the grits: Bring the water to a boil in a medium pot. Include the salt. Gradually put the grits into the boiling water while you stir with a wooden spoon. Stir and put slowly so you don't get any swellings. When all the grits are incorporated, turn the heat to a low simmer and prepare the grits, stirring often, for 35 minutes.

Chop the shrimp: Reserve about 1/3 of the shrimp whole and cut the rest into 3-4 pieces each. Reserve.

Sauté onions, peppers, bacon, garlic, shrimp: When the grits have cooked for 30 minutes, heat the sauté pan on medium high. When the bacon fat is hot, sauté the onion and green pepper over medium-high heat up until soft, about 4 minutes.

Add the bacon, garlic cloves and shrimp and toss to integrate. Let this cook another minute.

Add stock, let boil to minimize: Add the chicken stock and let this boil down for 5 minutes.

Add cheese and butter to grits: Meanwhile, stir the cheddar cheese and butter into the grits. The dish may not require anymore salt, however include some if you 'd like.

Serve: To serve, spoon out some grits in individual bowls. Add to the shrimp the green onions, parsley and lemon juice to taste. Add salt if it needs it. Spoon some shrimp over the grits and make certain a minimum of one whole shrimp is on everybody's plate. Serve at once.

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