Cheesy, buttery grits. With some hot sauce. And scrambled eggs.
That's one way to eat them. Yummm.
Here's another way. This dish is inspired by a recipe from Everyday Food Light. I made it not light.
Shrimp and Grits
- 1 1/2 cups water
- 1 chicken bouillon cube
- 1/2 cup heavy cream
- 2 Tbsp butter
- 1/2 cup quick cooking grits
- sea salt
- 1 cup Monterrey jack cheese, shredded (I used four reduced fat Colby-cheddar snack squares)
- 2 slices of bacon
- 1 medium onion, chopped
- 1/2 red pepper, chopped
- 2 garlic cloves, chopped
- 1 14.5 oz can petite diced tomatoes in juice
- 1/4 cup water
- 1 lb. large shrimp, peeled and deveined (thawed)
- 1/2 tsp hot sauce
Heat your large nonstick saute pan on medium heat. Cook the bacon until crispy. Shrimp should be thawed and ready to go for later. While bacon is cooking, chop the onion, red pepper and garlic. Set bacon aside.
Bring water, bouillon cube, heavy cream and butter to a boil in medium sauce pan for the grits.
Leave about a tablespoon of bacon grease in the saute pan and add your onion and red pepper. Let soften for about five minutes.
When cream mixture is boiling, slowly whisk in your half cup of grits. Sprinkle in about a tablespoon at a time, whisking as you go. If you do it too fast, they'll be clumpy. When all the grits have been added, give it a couple stirs, put a lid on it, lower the heat and set the time for exactly six minutes.
Add garlic to veggie mixture in saute pan. Cook for about 30 seconds. Add in the tomatoes, water and shrimp. Cook until the shrimp are opaque.
Serve shrimp mixture over grits, garnished with some chopped bacon.
This was a really easy dish for a weeknight meal. Let me know what you think if you make it. I would also like to know what you think of grits if this is your first time eating them.
Source: Everyday Food Light