A Southern Dish: Shrimp and Grits

This recipe comes from the talented Bobby Flay but we did tweak it a bit.  I absolutely love Southern food and grits is right up there as my top favorite foods!  I grew up eating grits with eggs and bacon and love when I find them served here in southern California restaurants, which unfortunately isn’t very often.

We made this in under 45 minutes – but this if prep and cooking time.  And throw in 2 minutes to eat it! Just kidding.  But it really is so good it is hard to refrain from eating too quickly.

Here is what you’ll need:

4 cups of water

salt and pepper

1 cup stone ground grits (we used Bob’s Red Mill Corn Grits – also known as Polenta).

3 tablespoons butter

2 cups shredded sharp cheddar cheese

1 pound shrimp, peeled and deveined

6 slices bacon, chopped

4 teaspoons lemon juice

2 tablespoons chopped parsley

1 cup thinly sliced scallions

1 large clove garlic, minced

Directions:

Bring water to a boil.  Add salt and pepper.  Add grits and cook until water is absorbed, about 20 to 25 minutes.  Remove from heat and stir in butter and cheese.

Rinse shrimp (if frozen, place in cold water for about 15 minutes and change the water a couple times) and pat dry.  Fry the bacon pieces in a large skillet until browned; drain well.  Add the shrimp to the grease and cook until the shrimp turn pink.

Add lemon juice, chopped bacon, parsley, scallions and garlic.  Saute for 3 minutes.

Spoon grits into a serving bowl or plate.  Add shrimp mixture and mix well.  Serve immediately.  That’s it!  This is super tasty and doesn’t take much time to prepare or cook.  This is a pretty clean meal but do be aware it fills you up pretty quickly!  I think my eyes were bigger than my stomach!  Enjoy!

My daughter put this video tutorial together! As you can see, this recipe doesn’t take too long to make!