Shrimp and Grits
Carl Zimmerman
5 min
20 min
This recipe for shrimp and grits features large shrimp and crispy bacon served over creamy cheddar grits, seasoned with Creole spices and a hint of lemon. It is derived from Smokin’ & Grillin’ wit AB.
2-3
2 lbs Large/Jumbo Shrimp
6 Slices of Bacon
1 cup Un-Cooked Grits
3 cups Chicken Broth
2 cups Shredded Cheddar Cheese
3 tbsp Butter
3 tbsp Chopped Fresh Parsley
1 tbsp Creole / Cajun seasoning
2 Cloves of Garlic, minced
2 tsp Worcestershire Sauce
1 tbsp Lemon Juice
Add bacon to hot pan. Meanwhile, in separate pot , bring chicken broth to a boil.
Add grits to chicken broth and stir. Cover and simmer per instructions on box.
Once grits are done, add butter plus salt and pepper to taste. Stir until combined.
Add cheese. Stir until combined.
Once bacon is done, keep bacon fat in the pan. Add shrimp and fry on medium-high heat
Add Creole seasoning, lemon juice, Worcestershire Sauce, garlic and toss.
Fry until shrimp turns white on each side which is about 5-7 minutes total.
In a bowl, serve shrimp and bacon over grits. Top with parsley.