Well, seems like the sun is going down at last. You feel a mighty fine draw back to your humble abode, where you might find a little home cooking to get you feeling ready to take on t’morrow. It’s time to embrace the Southern style of relaxation with some Down-Home Shrimp & Grits. This classic dish features zesty, Cajun-seasoned shrimp cooked tender and pink atop a bed of savory, rich, and cheesy grits. It’s a hearty, heartwarming meal that feels so familiar; Down-Home Shrimp & Grits welcomes you home at last with a warm smile… the same kind of smile you’ll be wearing while eating it!
Ingredients
- For the grits:
- 2 cups reduced-sodium chicken broth
- 2 cups 2% milk
- 1/3 cup butter, cubed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup old-fashioned grits, uncooked
- 1 cup cheddar cheese, shredded
- For the shrimp:
- 8 thick slices bacon, chopped
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning or blackened seasoning
- 4 green onions, chopped
Directions
Step 1 –In a large saucepan, bring the broth, the milk, the butter, the salt, and the pepper to a boil.
Step 2 –Slowly stir the grits into the broth mixture and reduce the heat to low.
Step 3 –Cover and cook the grits mixture, stirring occasionally, until it has thickened, about 15-20 minutes.
Step 4 –Stir the cheese into the grits until it has melted.
Step 5 –In a large skillet, cook the bacon over medium heat until crisp, about 5-7 minutes.
Step 6 –Transfer the bacon to a paper-towel-lined plate to drain.
Step 7 –Drain all but 4 teaspoons of the bacon grease from the pan.
Step 8 –Over medium heat, add the shrimp, the garlic, and the Cajun seasoning to the pan with the reserved bacon grease and sauté until the shrimp turns pink and is cooked through, about 2-3 minutes per side.
Step 9 –Stir the reserved bacon into the shrimp and cook until it is heated through.
Step 10 –Serve the grits with the shrimp, the bacon, and a sprinkle of the green onions.
