Shrimp and Cheese Grits
Total Time
20 minutes
Servings
6
3–4 strips thickened smoked bacon, diced
1 pound large shrimp
6 servings of grits
1 cup shredded sharp cheddar cheese
¼ cup butter
½ large sweet onion, cut into thin strips
½ yellow bell pepper, cut into strips
½ red bell pepper, cut into strips
2–3 cloves garlic, minced
¼–½ teaspoon hot sauce, or to taste (optional)
juice of one lime
Fry bacon until crisp, remove and set aside.
Sauté onions, garlic, and peppers in bacon grease, add lime juice and hot sauce and set aside.
Prepare grits per the directions on box. Add cheese and butter when done cooking to allow for them to melt, then set aside.
Stir when done melting.
Sauté the shrimp until they turn pink, about 2–3 minutes.
2–3 minutes
Place the grits and cheese in large serving container and place the shrimp down the center of the container.
- •If served on individual dish/platter, serve sliced limes on the side.
- •In preparing the grits, you may want to use condensed milk instead of water to make the grits for an extra creamy texture!
- •As an alternative, add garden peas to grits and serve with steamed bell peppers, zucchini, yellow squash, and mushrooms on the side. Adds a great taste texture with the peas!
- •If you are planning to use unpeeled shrimp, plan an extra 20 minutes to peel the shrimp!