Great Recipe: Shrimp and Grits

Eric and I love Charleston, but it doesn’t look like we will be going there anytime soon. So, last night, I made Shrimp and Grits for dinner in honor of the city we love. It was so yummy (and easy…I’m all about easy), that I decided to share the recipe. I used a recipe from my Southern Living magazine, but omitted the garlic.  Hope you enjoy!!!

Shrimp N Grits

Creamy Cheddar Cheese Grits

4 Tbsp. of butter
4 1/2 cups milk
2 tsp. salt
1/2 tsp. hot sauce
1 1/2 cups quick cooking grits
1 1/2 cups shredded cheddar cheese

Bring 2 Tbsp. butter, milk, salt, hot sauce and 4 1/2 cups of water to a boil.  Once boiling, slowly stir in grits.  Cook, stirring occasionally, for about 10 to 15 minutes.  Add cheese and stir until melted.

Shrimp

2lbs peeled medium sized raw shrimp
8 bacon slices
1 (8oz pkg.) of mushrooms
1 lemon
2 tsp. hot sauce
1/2 tsp salt

Cook bacon in skillet until crispy.  Remove bacon and drain on paper towels.  Add mushrooms to pan and bacon grease.  Cook for about 4 minutes, until mushrooms are slightly tender.  Add in shrimp and the juice of one lemon.  Cook shrimp until pink.  Then, crush bacon and add back into the pan with the shrimp and mushroom mixture.

Of course, assembling Shrimp N Grits is easy.  To make it fun, try putting it in martini glasses.  Fill the bottom of the glass with grits and then top with the shrimp mixture.  And don’t worry about making enough.  This makes a heaping portion for about 6 people. 

Enjoy!!!