Shrimp & Grits

When we visited Charleston a few years ago, I loved the shrimp & grits. Every restaurant made it a little differently.

Shrimp & Grits

4 1/2 cups water 

1 tsp salt

Pepper to taste

1 cup stone-ground grits 

2 tablespoons butter 

2 oz shredded sharp cheddar cheese 

6 slices bacon, chopped 

1 pound shrimp, peeled and deveined 

1 green bell pepper, chopped

14 1/2 oz can diced tomatoes

1 large clove garlic, minced

2 tablespoons chopped parsley 

Add shrimp shells to water and boil. Reduce heat and simmer for 15 minutes. Strain shells and discard. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; remove from skillet and drain well. In grease, add shrimp. Cook until shrimp turn pink. Remove from skillet. Add remaining ingredients and saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. 

2020 05 11