Shrimp and Grits

Shriiiiiimp and Griiiiiits!  We're talking seriously amazing food today.  Shrimp and Grits can each hold their own, but when you put them together with bacon, butter, cheese and garlic you are on a whole new playing field.  We're talking soulful, comforting culinary heaven.  
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​Putting shrimp and grits aside for a moment...I have missed you and sharing my love of food with you so much.  It's been a busy couple of weeks and schoolwork for my graduate program had to take precedence over my love of sharing food.  Priorities...I know, but here we meet again over some delicious shrimp and grits.  

​And my second favorite thing about shrimp and grits (my first favorite thing is how amazingly delicious it it) is how quick and easy it is to make.  You could have no dinner plan in sight, read this post at the end of your work day, stop at the store on the way home, then come home and prepare a delicious homemade dinner in minutes.  

Seriously easy.  Simply buy peeled, deveined shrimp (I buy raw shrimp to avoid overcooking them.) and thaw them in a colander under running water when you get home.  Don't want to cut them in half?   Just buy smaller shrimp.  I usually buy medium or large, and cut the large shrimp in half.  Another short cut is to buy minced garlic in a jar.  1/2 tsp. = 1 clove garlic minced.  

Shrimp and Grits
 
For the Grits
Grits
Water
Salt
Butter
Shredded sharp cheddar cheese
 
Follow package directions to make number of servings of grits you desire.  I make 6-8 servings for our family of 5 and 12 servings for company.  (We love leftovers.) After the grits are done, stir in butter and cheese to your liking. 
 
For the Shrimp
6 slices bacon
1 lb. raw shrimp, peeled and deveined
1 medium sweet onion, diced
1 T. freshly squeezed lemon juice
2 cloves garlic, minced
2-3 Tbsp. fresh parsley, chopped or 1 Tbsp. dried parsley
Salt and  fresh ground pepper

1. Chop bacon and fry in large skillet until crisp.  Remove bacon from skillet and set aside. 
2. Chop shrimp in half then add shrimp and diced onion to bacon grease and cook until shrimp turn pink. 
3. Add bacon, lemon juice, garlic, and parsley to skillet and saute for another 3 to 4 minutes.  Salt and pepper to taste. 

 
Serve grits in a large serving bowl or individual bowls with shrimp topping in center of grits. 
 
Recipe adapted from Shrimp and Grits by Bobby Flay.
​Linking up at Share the Wealth, Create with Joy

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