Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
INGREDIENTS
Grits
 2 cps. low sodium Chicken Broth
 2 cps. Whole Milk
 1 cp. stone-ground Grits
 3 tbsp. unsalted Butter
 2 cps. White Cheddar Cheese hand-shredded
Shrimp
 1/2 lb. Thick-cut Bacon
 2 lbs. Extra Large Shrimp peeled/deveined
 1/2 tsp. Red Pepper Flakes
 1 ea. Garlic Clove large, minced
 1 Lemon Juiced
 1 tbsp. Parsley Chopped
 Salt and Fresh Ground Pepper to taste
INSTRUCTIONS
1

In a medium pot or soup pot, bring the broth and milk to a boil. Add the grits, 1 tsp kosher salt, and 1 tsp freshly cracked black pepper, whisking well. Reduce the heat to low and cook until the liquid is absorbed, 10-15 minutes. Remove from heat and stir in the butter, cheese, and more salt and pepper to taste. Cover until ready to serve.

2

In a large cast-iron skillet, fry the bacon over medium-high heat. When crisp, remove the bacon and place on a paper towel-lined plate to remove the excess grease and oil.

3

Add the shrimp and red pepper flakes to the bacon grease in the cast iron skillet, turn the heat down to medium, and sauté the shrimp, flipping them over after a minute or so, and letting the other side cook, cooking about 3 minutes total.

4

Turn off heat and add minced garlic, stirring for about 30 seconds; the residual heat will cook the garlic through. The shrimp should be opaque entirely, and gently curl in. Stir in lemon juice and parsley, and season to taste.

5

Divide the grits into serving bowls and top with the shrimp and chopped bits of bacon, if preferred in dish. Garnish with more chopped parsley and serve immediately.

Ingredients

INGREDIENTS
Grits
 2 cps. low sodium Chicken Broth
 2 cps. Whole Milk
 1 cp. stone-ground Grits
 3 tbsp. unsalted Butter
 2 cps. White Cheddar Cheese hand-shredded
Shrimp
 1/2 lb. Thick-cut Bacon
 2 lbs. Extra Large Shrimp peeled/deveined
 1/2 tsp. Red Pepper Flakes
 1 ea. Garlic Clove large, minced
 1 Lemon Juiced
 1 tbsp. Parsley Chopped
 Salt and Fresh Ground Pepper to taste

Directions

INSTRUCTIONS
1

In a medium pot or soup pot, bring the broth and milk to a boil. Add the grits, 1 tsp kosher salt, and 1 tsp freshly cracked black pepper, whisking well. Reduce the heat to low and cook until the liquid is absorbed, 10-15 minutes. Remove from heat and stir in the butter, cheese, and more salt and pepper to taste. Cover until ready to serve.

2

In a large cast-iron skillet, fry the bacon over medium-high heat. When crisp, remove the bacon and place on a paper towel-lined plate to remove the excess grease and oil.

3

Add the shrimp and red pepper flakes to the bacon grease in the cast iron skillet, turn the heat down to medium, and sauté the shrimp, flipping them over after a minute or so, and letting the other side cook, cooking about 3 minutes total.

4

Turn off heat and add minced garlic, stirring for about 30 seconds; the residual heat will cook the garlic through. The shrimp should be opaque entirely, and gently curl in. Stir in lemon juice and parsley, and season to taste.

5

Divide the grits into serving bowls and top with the shrimp and chopped bits of bacon, if preferred in dish. Garnish with more chopped parsley and serve immediately.

Southern Shrimp and Grits