Shrimp and Grits Recipe

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Shrimp And Grits Recipe - Donna Style

Oh. My. Gawd. 

One of my favorite recipes and happy to share with all of you. 

First, the grits. 

Savory Grits. 

  • 1 1/2 cups Water
  • 2 cups Chicken Broth
  • 1/2 cup Half and Half
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese

Bring water, and broth to a boil. 
Add salt and pepper. 
Whisk grits slowly into the water/broth mixture to prevent clumping.
Stir in the half and half.
Lower heat to medium. 
I stir frequently but that's just me.
Cook until water is absorbed, about 20 to 25 minutes. 
(or use instant and simplify it. Cooking time will be 5 minutes)
Remove from heat and stir in butter and cheese. 

Now for the delicious, mouth watering shrimp. 

Oh, I forgot I use bacon
Delicious Bacon. 
1 pound shrimp, peeled and deveined
I take the tails off because I don't want to be slowed down getting to this dish.
  • 6 slices bacon, chopped
  • 1/4 Vidalia onions if you have them (if you don't a regular onion will do) 
  • 1 tbsp Donna's salt free blackening spice or to taste
  • Dashes of hot sauce (Only Crystal is acceptable to me)
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions (if you have them)
  • 1 large clove garlic, minced

Fry the bacon in a large skillet until browned;drain the bacon.
Save the bacon fat in the pan. (Yes, I'm southern)
Add the onions to the bacon fat and cook until translucent.
Into the bacon fat and onion that is translucent, add shrimp. 

Add shrimp into bacon fat and onion mix. 
Sprinkle the shrimp with blackening spices.
I'm not a huge fan of pre-mixed cajun spice mixes. 
Too much sodium. 
I have Donna's salt free blackening spice recipe I've shared in another post. 

Cook until shrimp turn pink. (this goes fast, don't overcook or you'll have rubbery shrimp)
Add lemon juice, chopped bacon, scallions and garlic. 
Saute for 3 minutes. 

Spoon over those delicious cheese grits and grab a big spoon!

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