Bacon Shrimp and Cheddar Grits
Ingredients:
For the Cheddar Grits:
1 cup stone-ground grits
4 cups water or chicken broth
1 cup sharp cheddar cheese, shredded
2 tablespoons unsalted butter
1/2 cup heavy cream
Salt and black pepper to taste
For the Bacon Shrimp:
6 slices bacon, chopped
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Juice of 1 lemon
2 tablespoons fresh parsley, chopped
Directions:
Prepare the Cheddar Grits:
In a medium saucepan, bring the water or chicken broth to a boil.
Gradually whisk in the grits, then reduce the heat to low. Cover and cook, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes.
Stir in the shredded cheddar cheese, butter, and heavy cream. Continue to stir until the cheese is fully melted and the grits are smooth. Season with salt and black pepper to taste. Remove from heat and set aside.
Cook the Bacon Shrimp:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the skillet.
Add the shrimp to the skillet with the bacon fat and cook for 2-3 minutes on each side, until they are pink and cooked through.
Stir in the minced garlic, smoked paprika, cayenne pepper (if using), and lemon juice. Cook for another minute until the garlic is fragrant.
Return the crispy bacon to the skillet and toss to combine with the shrimp. Remove from heat.
Assemble and Serve:
Spoon the cheddar grits onto plates or bowls, then top with the bacon shrimp mixture.
Garnish with chopped parsley and serve immediately.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: Approximately 600 kcal per serving | Servings: 4 servings
