Shrimp & Grits
Growing up, I loved grits with a sunny side fried egg for breakfast. Something about creamy, salty grits with a runny yolk was the best. Little did I know that there was another combination I’d fall in love with: Shrimp & Grits.
Grits for dinner? Sign me up.
This recipe, like most, came about when making a trip to the store while hungry, “Shrimp sounds good. Shrimp & grits sound real good. What else do we need? Onion, bell pepper, butter, CHEESE…” Plus about a hundred other things that I didn’t actually need but had to get because I was hungry.
Like any good recipe, this one starts with bacon! Cook up a few strips for the recipe & a few for snacking. Once it’s crispy set the bacon aside & drain out some of the grease leaving about a tablespoon. Over medium heat, sauté the onions & peppers & with few minutes left, add in the minced garlic. Once the onions are translucent, peppers soft, & garlic fragrant, remove them from the pan & set aside.
Peel & devein the shrimp and season with salt, pepper, & chili powder. If there’s extra bacon grease, add it to the pan, if not, add about a tablespoon of avocado oil. Cook the shrimp over medium heat for a few minutes each side, until they’re cooked through.
While the shrimp cooks, get the grits going (I like these from Bob’s Red Mill). In a small saucepan, bring 3 cups of water to a boil. Add some salt and slowly whisk in a cup of grits. Bring it back to a boil then reduce the heat to a simmer for about 5 minutes, whisking often. Remove from heat, cover, & let sit for about 5 minutes. Once the grits are cooked through, stir in the onion & pepper mixture, butter, and cheese. Salt & pepper to taste.
Spoon the grits into a shallow bowl & top with shrimp, bacon, and garnish with chopped parsley. Enjoy!