Shrimp & Grits
Breakfast, Cajun, Fish
Ingredients
For the shrimp:
- 2 lbs jumbo shrimp
- 6-10 slices thick-cut bacon
- 3 Tbsp parsley, chopped
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp creole seasoning
- 1 Tbsp fresh lemon juice
- 2 tsp Worcestershire sauce
- 2 cloves garlic, minced
For the grits:
- 3 cups chicken broth
- 1 cup uncooked grits
- 2 cups cheddar cheese, shredded
- 3 Tbsp butter
- Salt and pepper, to taste
Description
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company’s coming. It’s down-home comfort food at its finest.
Directions
1. Begin by frying bacon pieces; roughly chop and set aside for final assembly.
2. Boil chicken broth and add grits, stirring well and cover for 5-10 minutes, adding more broth as you see fit. Add salt and pepper, butter and shredded cheese and stir well until blended. Set aside for final assembly.
3. Begin frying shrimp over medium heat, in the same pan used to prepare the bacon in the first step. Season with creole seasonings, Worcestershire sauce and lemon juice and add additional salt and pepper, as desired. Add garlic and half of the fresh parsley and cook for no more than 3 to 5 minutes on each side. Remove shrimp IMMEDIATELY from heat and set aside for final step.
4. Plate as desired, using crispy bacon pieces and remaining fresh parsley as a garnish. Enjoy!