Southern Shrimp & Grits

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Recipe by South Your Mouth

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Shrimp & Grits

2 cups chicken broth

2 cups milk

6 tablespoons butter

¾ teaspoon salt

½ teaspoon pepper

¾ cup old fashioned grits

1 cup (4 oz.) shredded cheddar cheese

1 lb. uncooked medium shrimp, peeled

1 tablespoon hot sauce*

2 teaspoons Cajun or blackening seasoning

8 thick-sliced strips of bacon

3 garlic cloves, minced

4 green onions, chopped


Combine chicken broth, milk, butter, salt and pepper in a large saucepan and bring to a boil over high heat.  Whisk in grits, reduce heat to low, cover tightly and simmer for 1 hour, whisking every 10-15 minutes.  Add cheese and stir until thoroughly incorporated.  Set aside and keep warm until ready to serve.


Toss shrimp with hot sauce and Cajun or Blackening seasoning and set aside.  Sauté bacon in a large skillet over medium-high heat until browned and crisp.  Add garlic and shrimp and sauté until shrimp turn pink (about 3-5 minutes).


To serve, ladle grits into a bowl** and top with shrimp mixture.  Garnish with chopped green onions.


*I like Texas Pete but I’ve heard that Franks is almost as good if you can’t find it.


**If the grits have thickened up too much for your liking (I be liking mine very smooth), just whisk in a bit of warm milk.