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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp 'N Bacon Grits Recipe

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This recipe for Shrimp 'N Bacon Grits is from The Brady-Daniels Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 c. low-sodium chicken broth, divided
2 c. water
kosher salt
1 c. quick-cooking grits
3 tbsp. unsalted butter, divided
1/2 c. freshly grated Parmesan
6 oz. bacon, cut into 1/4" slices
1 onion, diced
1 clove garlic, grated
1 lb. shrimp, peeled and deveined
Freshly ground black pepper
2 green onions, thinly sliced

Directions:
Directions:
In a small pot over medium-high heat, bring 2 cups broth and water to a boil. Add 1/2 teaspoon salt and slowly pour in grits while stirring to keep smooth. Cook according to package instructions, then stir in 1 tablespoon butter and Parmesan. Keep warm.

Meanwhile, in a large cast-iron skillet over medium heat, cook bacon until brown. Place bacon on a plate and set aside, reserving 2 tablespoons bacon fat.

Cook onions and garlic over medium heat until softened, 4 minutes. Pour in remaining 1/4 cup broth, bring to a boil, and simmer until slightly thickened, 3 to 4 minutes. Add shrimp and season with salt and pepper. Stir until shrimp are pink and cooked through, then turn off heat and add remaining 2 tablespoons butter and green onions.

Serve shrimp over grits with a spoonful of sauce. Top with crumbled bacon and green onions.

 

 

 

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