Oh, good heavens, how I love shrimp and grits. They’re a revelation. They’re packed with an unbelievably delicious combination of completely fantastic flavors. Spicy. Cheesy. Bacon. Wow. To put it simply, shrimp and grits are just plain awesome. It’s one of our favorites!
You’ll need grits.
And a chicken bouillon cube, to flavor the grits. Or these chicken bouillon granules, which I prefer, because I don’t have to unwrap a cube.
Some cajun seasoning for the shrimp. Don’t be shy with the seasoning here. The spiciness of the shrimp goes wonderfully with the coolness of the cheesy grits.
Bacon. We are loving this thick-sliced bacon from Wright. Pick some up if you see it at the store next time, let me know how you like it! Here’s the quick and easy way I cook my bacon (in the oven, about 15 minutes each side).
You’ll need some scallions.
And garlic. And some lemon juice, too.
And after you cook the bacon, be sure to reserve a few tablespoons of the bacon grease to fry the shrimp in. You’ll be glad you did.
- 2 cups water
- 2 chicken bouillon cubes or 2 tsp chicken bouillon granules
- 2 tablespoons butter
- ½ cup quick grits
- 1 cup sharp cheddar cheese, shredded
- 1 pound shrimp, peeled and deveined, without tails
- cajun seasoning
- 4 slices thick cut bacon
- 1 tablespoon fresh lemon juice
- ¼ cup thinly sliced scallions
- 1 garlic clove, minced
- Arrange bacon on a cooling rack (like for cookies) and set the rack on a sheet pan (something with a lip all the way around). Place the bacon in a cold oven, then turn the oven on to 400 degrees F. Cook the bacon for about 15 mins on each side, or until crispy. Chop 4 slices into bite-sized pieces and reserve the bacon grease from the bottom of the pan.
- In a medium saucepan, bring water, bouillon, butter and grits to a boil. Reduce heat to low and simmer for about 7 mins, until grits and thickened and tender. Remove from heat and stir in cheese.
- Meanwhile, add 1-2 tablespoons of the bacon grease to a medium skillet over medium high heat. Season the shrimp with plenty of cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, about 1 minute per side. Lower the heat to medium and add the bacon scallions, garlic, and squeeze in some lemon juice. Cook for another 1-2 minutes until the garlic and scallions are softened and the shrimp are done.
- Serve the grits in bowl and top with the shrimp. Enjoy!