Southern Shrimp and Grits
This recipe is a tradition at our house and we love it for breakfast, lunch or dinner.
- 3 to 4 slices bacon
- 1 pound medium or large shrimp peeled and deveined
- 2 tablespoons bacon drippings
- 1 tablespoon butter
- 1/2 cup chopped green onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon black pepper
- few drops hot sauce or pinch cayenne
- 2 1/3 cups milk can use whole or 2 per cent
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/2 cup old fashioned grits
- 1 cup shredded sharp cheddar cheese
- Salt and Pepper to taste
Cook the bacon, remove from pan and set aside.
Combine two tablespoons bacon drippings, 1 tablespoon butter, green onion, green pepper, celery, garlic, Cajun seasoning, and black pepper in a skillet and cook until vegetables are tender. About 8 to 10 minutes.
Add shrimp and hot sauce or cayenne and cook about four more minutes until shrimp are done. Set aside and prepare grits.
Put milk, butter and salt in a saucepan and bring to a boil. Using a whisk and stirring constantly add the grits a little at a time. This keeps the grits from clumping.
Lower the heat, cover and cook five to six minutes or until grits thicken.
Remove from heat and gradually stir in cheddar cheese. Stir until cheese melts. (If grits get too thick you can always add a little water to thin.)
Put several spoonfuls of grits in a bowl and layer some of the shrimp mixture over the top. Crumble bacon on top of the shrimp and garnish with chopped green onions.