Nothing beats a bowl of shrimp and grits! As a Southern girl, grits are one of my favorite things to eat for breakfast. My daddy made the best pot of grits! Grits were always apart of our breakfast growing up and were served either with leftover fried fish from the night before, shrimp, country sausage or liver pudding! You have to be really country to know what liver pudding is! 😆 Grits with any meal will warm your belly and keep you full for hours. I would always get so excited on those mornings when I saw my Daddy making grits and my momma making homemade biscuits. Shrimp and grits is a quick and easy dish to make because I use instant grits that are ready in 10 mins. Try my recipe and let me know if this dish warms your belly and soul as much as it does for my family!
2 cups of low sodium chicken broth 1 cup uncooked Quaker 5 minute grits 1/2 teaspoon salt 2 tablespoons butter
1 cup of shredded Cheddar cheese 6 slices bacon, chopped 2 pounds medium shrimp, peeled and deveined
Tony Chachere creole seasoning
2 teaspoons Worcestershire sauce 1 tablespoon fresh lemon juice 6 green onions, chopped 2 garlic cloves, minced
1. Add chicken broth and grits to medium saucepan. Add salt and bring to a boil.
2. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Add butter and cheese and cook 5 more minutes. Remove from heat. Set aside, and keep warm.
3. Cook chopped bacon in a large nonstick skillet over medium-high heat 3 until crispy. Remove bacon from pan.
4. Season shrimp with the Tony Chachere seasoning to taste. 4. Cook shrimp in same pan with bacon fat over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice, green onions, Worcestershire sauce, and garlic and cook 3 minutes. Stir in bacon. 5. Spoon grits into bowls and top with shrimp mixture. Serve immediately.