Easy Shrimp and Grits Recipe
Believe it or not shrimp and grits originated as a breakfast food out of Charleston, South Carolina. It was a simple dish of shrimp cooked in bacon fat and served over plain grits.
In 1985 a cheesy shrimp and grits recipe he made for Crook’s Corner restaurant in North Carolina was reviewed by a writer for the New York Times and the dish quickly gained popularity. Today there are numerous variations and it has become a menu staple for southern fusion restaurants.
Personally, I call it a southern comfort food and our shrimp and grits recipe is so easy you can eat it as often as you like.
- 1 cup quick-cooking grits
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons butter
- 2 cups shredded cheddar cheese
- 6 slices bacon chopped
- 2 pounds shrimp peeled and deveined
- 3 cups chicken broth
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 6 green onions chopped
- 2 garlic cloves minced
Bring chicken broth to a boil,stir in grits. Cook, stirring occasionally, 5 to 7 minutes until thickened.
Remove from heat; stir in salt, pepper and butter. Set aside.
Meanwhile, cook bacon in a large skillet until crispy, remove bacon from pan.
Using the same pan, cook shrimp over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice, cheese, Worcestershire sauce, parsley, green onions and garlic. Cook 3 minutes. Stir in bacon.
Spoon grits into shallow bowls. Top with shrimp mixture and serve.