Don’t be afraid of making this hearty coastal southern dish. It is especially good with fresh shrimp but I understand that is not always available to everyone so do the best you can with what you have available. It will still be very good and you really can’t mess this up.
1/2- 3/4 lb deveined and shelled shrimp
2 tbsp olive oil
2 tsp old bay
1 tsp italian seasoning
1/4 tsp garlic powder
1/4 tsp smoked paprika (optional)
2 c chicken broth
1/2 c grits
2 oz cream cheese
1 cup shredded sharp cheddar cheese
2 slices bacon
2 green onion stalks chopped (optional)
salt and pepper to taste
In a large skillet cook 2 slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for shrimp.
In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.
When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
Stir mixture well, cover and remove from heat. Place shrimp in a large plastic bag or mixing bowl, add old bay, italian seasoning , garlic powder and smoked paprika and toss until shrimp is coated.
Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.
A nice side of crispy bread slices helps you to sop up anything left on the plate. Keep in mind that shredding your own cheddar cheese helps it to be creamier and melt nicer but I have made it both ways with what I had on hand. This is the best shrimp and grits recipe I have found so far.