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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard


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This recipe for SHRIMP AND GRITS, by , is from The KNIGHT Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 TBS Canola oil
2 OZ Bacon (small diced and cooked)
3/4 Cup chopped onion
2 Cloves minced garlic
36 Medium shrimp (peeled and deveined)
2 Tsp Cajun seasoning
1 1/4 Cups of shrimp stock (can use water)
1 Cup of water
1 Tbs butter
1 Cup of milk
1 Cup of grits
4 Oz Sharp Cheddar (use block chees and shred yourself)
1/2 Cup of sliced green onions
salt & pepper to taste


Heat saute pan over medium heat and add oil to pan. Add bacon and cook until crispy. Remove bacon, add onion and saute until softened, then add garlic and cook until fragrsnt (about one minute), being careful not to let it burn. Add shrimp, sprinkle with cajun seasoning and cook 3 minutes, turning once. Add 1/4 stock and stir. Let cook for one minute athe remove from heat, add butter,, stir and cover to keep warm


Bring 1 cup of water and 1 cup of stock to a boil. Whisk in grits. Reduce heat and cover. Let grits simmer until thick and bubbly, add butter, milk, cheese. salt and pepper. Stir until combined and smooth.

Spoon grits into a bowl and top with shrimp with juice, bacon, and green oinions.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 minutes




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