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Shrimp and Grits with Bacon!

Author Christine Yoon-Taylor

Ingredients

Grits (with a couple changes from the original recipe):

  • 4 cups chicken stock or canned low-salt chicken broth
  • 1 cup whipping cream
  • 5 Tbsp butter
  • 1 garlic clove minced
  • 1 cup corn grits
  • salt and pepper to taste

Shrimp (my version):

  • 2 lbs uncooked large shrimp peeled and deveined
  • 2 Tbsp butter
  • 2 cloves garlic minced
  • 3 Tbsp dry white wine

Veggies

  • 2 Tbsp cooking oil olive oil or avocado oil work great
  • 1 clove garlic, minced
  • 1 onion, sliced and quartered
  • 1 bell peppers, quartered and cut into strips
  • 1 zucchini, cut into half circles
  • salt, pepper and Italian seasoning to taste

Toppings:

  • 4-6 slices bacon or more if you'd like!
  • Shredded Mexican cheese or grated parmesan
  • BBQ Sauce (optional)

Instructions

Grits:

  1. Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan.

  2. Gradually whisk in corn grits and return to boil, stirring constantly.

  3. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes.

Bacon:

  1. In a separate pan, fry up bacon cripsy. 

  2. Remove from heat, let cool for a few minutes and then crumble into a bowl.

Veggies

  1. Heat oil in skillet over medium-high heat.

  2. Add garlic and veggies to skillet and season with salt, pepper and Italian seasoning to taste.

  3. Saute until onions and bell peppers are translucent. Remove from heat.

Shrimp:

  1. Melt butter in heavy large skillet over medium-high heat and add garlic and saute until tender, about 4 minutes. 

  2. Add shrimp and saute 2 minutes. 

  3. Next, add wine and simmer for another 2 minutes or until shrimp is cooked. Be sure not to over cook the shrimp as it can get rubbery.

Finishing:

  1. Spoon corn grits into shallow bowls and sprinkle some cheese on top of grits so it melts.

  2. Add shrimp to each serving, dividing it equally (or not!) and sprinkle some bacon crumbles.

  3. Top with sauteed veggies (if using) then squirt some BBQ sauce (get fancy with it!) over the entire dish. Leave some out for people to add more if desired.

Makes 4 servings.