Every year, my sisters and I take a girl's trip and visit places around the United States. We find the best restaurants where ever we go and eat until we cannot eat any more. Although we are so full, we always order dessert, something everyone should do! Whenever we see shrimp and grits on the menu, we always order. It is a fabulous tradition and one that will continue for a long time.
Creamy, old fashioned grits made with chicken broth and milk and then mixed with cheddar cheese is so delicious! This delightful mix of flavors is the base for shrimp cooked with garlic and then topped with bacon bits. Wow, this is wonderful, a dish I could and would eat any time I see it on a restaurant menu.
How to Make Shrimp and Grits
1. Make the grits. Buying grits in the western United States can be a problem. Luckily for us, anything can be purchased on Amazon. Here is the link for old fashioned grits. Quick cooking grits are found in quite a few local stores, but if you find these old fashioned grits in Utah, let me know. I always purchase mine when I travel to the south. You can find them on any shelf in any southern grocery store.
2. Bring the chicken broth and milk to a boil. Add the grits slowly, a quarter cup at a time. Stir in between each addition. Grits can stick together easily and clump. After all the grits are mixed in, reduce the heat and put the lid on. Cook for 15 - 20 minutes stirring occasionally. Stir in the cheddar cheese and salt and pepper. Set aside with the lid on.
3. While the grits are cooking, cook the bacon in a large fry pan until crisp. When the bacon is done, place each piece on paper towels to soak up the grease and keep them crispy.
4. Pour the grease into a heat resistant dish, leaving 2 tablespoons of grease in the dish. Add the uncooked, thawed shrimp in the hot pan. Add the chopped garlic and cook until the shrimp turns pink. Turn the shrimp over and cook until done.
The shrimp I purchase are 30-40 shrimp per pound, tail off from Costco in the blue bag. I put the bag in the refrigerator the night before I make Shrimp and Grits. They are not completely thawed when I take them out of the refrigerator the next night to cook them.
5. Plate the grits and shrimp. Place 1/2 cup to 1 cup of grits in a bowl and then place 8 - 10 shrimp on top. Break apart the cooked bacon and sprinkle on top.
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Shrimp and Grits
2 Cups Chicken Broth
2 Cups Milk
3/4 Cup Old Fashioned Grits
1 1/2 Cup Cheddar Cheese
1 tsp. Salt
1/2 tsp. Pepper
8 Slices Thick Cut Bacon
2 lbs. Shrimp
1/2 tsp. Old Bay Seasoning
Dash of Cayenne Pepper
1. Bring the chicken broth and milk to a boil. Add grits slowly and cook for 15-20 minutes with the lid on. Stir occasionally. Add cheese when finished cooking. Put the lid on and set aside.
2. Cook the bacon slices. Remove from the pan when crispy. Place on paper towels to cool.
3. Keep two tablespoons of grease in the pan and remove the rest.
4. Place thawed shrimp in the pan with bacon grease and cook until pink. Add chopped garlic and seasonings. Turn over and cook the other side until it is pink.
5. Plate the cooked grits on a plate or in a bowl. Spoon on the cooked shrimp and then garnish with pieces of crispy bacon.
