Ingredients

The following ingredients have 4 Servings
  • 5 slices hickory smoked bacon (sliced)
  • 1 onion (sliced)
  • 1 clove garlic (minced)
  • 1 lb. peeled & deveined shrimp (small size; 51-60 ct.)
  • salt & pepper (to taste)
  • 5 cups chicken broth
  • 1 1/2 cups grits (not quick cooking!!!)
  • 2 tablespoons butter
  • 1 1/2 cups medium cheddar cheese (grated)
  • 1/4 cup real parmesan cheese (grated)
  • salt & pepper (to taste)
  • parsley for garnish (if desired)

Instruction

  • Start by cooking the grits- bring chicken broth to rolling boil in large pot. Whisk in grits, salt and pepper and reduce heat to medium and cook 15 minutes, stirring occasionally.
  • While the grits are cooking, preheat a large skillet over medium heat. Sauté bacon and onions together until bacon starts to crisp and onions have browned, 5 minutes. Stir in garlic, shrimp, salt and pepper. Stir another 3 minutes until shrimp are bright pink and thoroughly cooked. Remove from heat.
  • Finish grits by melting in butter and cheeses. Taste and adjust seasonings.
  • Spoon grits into bowl and top with shrimp mixture. Top with parsley. Serve immediately.