Southern Shrimp & Cheese Grits

This one is a crowd favorite whether or not you live in the South! I didn’t grow up eating grits, so I didn’t have an appreciation for them until we were stationed with the Air Force in Sumter, South Carolina. The first time I saw them on a menu, I couldn’t help but quote the movie ‘My Cousin Vinny’ and asked the waitress, “What is a grit anyway?” I thought I was hilarious! Our waitress, Doris, was not so amused!

Just know that regular grits are not easily found in some areas of the country. You may substitute instant grits, but keep the cooking time the same to absorb all moisture.

Southern Shrimp & Cheese Grits Recipe

INGREDIENTS
2 c. low-sodium chicken broth
2 c. water
Kosher salt
1 c. corn grits
4 Tbsp. butter
1 c. shredded cheddar
Freshly ground black pepper
6 slices bacon
1 lb. large shrimp, peeled and deveined
1 tsp. dried oregano
1/4 tsp. paprika
4 green onions, thinly sliced, plus more for garnish
2 cloves garlic, minced
Juice of 1/2 lemon

DIRECTIONS
Step 1: In a medium saucepan, bring chicken broth and water to a boil and season generously with salt. Reduce heat so mixture is at a simmer then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender, 10 minutes. Stir in butter and cheese, then season with salt and pepper.

Step 2: Meanwhile, in a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Leave about 2 tablespoons bacon fat in skillet and drain bacon on a paper towel-lined plate before chopping into small pieces.

Step 3: Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through, about 4 minutes. Stir in lemon juice.

Step 4: Serve shrimp over grits and top with chopped bacon and green onions.