Bacon, Shrimp & Grits
2 c. low-sodium chicken broth
2 c. water
1 c. corn grits
4 tbsp. butter, divided
1 c. shredded cheddar
Freshly ground black pepper
6 slices bacon
1 lb. large shrimp, peeled
1 tsp. dried oregano
1/4 tsp. paprika
4 green onions, thinly sliced
2 cloves garlic, minced
Juice of 1/2 lemon
1. In a medium saucepan, bring
chicken broth and water to a boil.
Give it a generous couple shakes
of salt. Turn to low heat so its is at
a simmer then slowly whisk in grits.
Stir often, until the grits absorb
the liquid and don’t have that corn
starch texture- about 10 minutes.
Stir in the butter and cheese, and
add a touch more salt & a good
grind of pepper.
2. While the grits cook, in a large
skillet over medium heat, cook
bacon in a spray of butter & oil,
until crispy,- about 8 minutes.
Leave 2 tablespoons of bacon
fat in skillet and drain bacon on
a paper towel-lined plate before
cutting into small pieces.
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.
4. Serve shrimp over grits and
top with chopped bacon in a
decorative bowl or martini glass.