Shrimp and grits is a classic southern dish that you just can’t get enough of. The savory flavors of the sauce go perfectly with the cheesy grits. Andouille or another smoked sausage is a nice optional addition.
Details
Servings
4
Prep time
15 Mins
Cooking time
25 Mins
Calories
A fair amount
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Ingredients
1 lb. raw shrimp, peeled and deveined. Tails can be left on if you like.
1 C white grits.
2 C sharp cheddar cheese
6 slices bacon
2 cloves garlic
2 T olive oil
2 scallions, sliced on the bias
2 t Essence of Big Daddy, or to taste
4 C water
Salt and pepper to taste
3 T unsalted butter
4 t lemon juice
2 T chopped parsley
1 yellow onion diced
2 T Parmesan/Romano cheese.
Directions
- Follow directions to make 4 cups of grits, cooked.
- Fry bacon. Remove when crispy and cut into small pieces. If using sausage, slice and brown it in the bacon fat then remove to a plate and reserve.
- Add onions and peppers to bacon grease. Sauté until tender. Add Essence of Big Daddy.
- Stir cheese and butter into grits until smooth.
- Return the sausage to the skillet if using and add shrimp. Cook until just opaque. Remove from heat and add lemon juice.
- Plate grits. Add shrimp mixture on top. Top with bacon, scallions, parsley, and salt and pepper to taste. Serve immediately.
