By Jacquelyn Prater. Sometimes I have a hard time hiding my Southern nature. My husband is from North Dakota, so he gets very confused by my Southern habits, but never my Southern food. These grits are cheesy and smooth, balanced by the smoky and spicy shrimp. It's a great brunch treat to get your weekend off on the right foot!
- 1lb. shrimp, peeled and deveined
- 1 cup of grits
- 1/2 lb of thick cut bacon
- 1/4 cup green onions, sliced thin
- 1 tbsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- 2 cloves of garlic, minced
- 4 cups of water or chicken broth
- 1/2 cup of sharp cheddar cheese, shredded
- Clean the shrimp and toss them with the cayenne, paprika and salt. Set aside.
- Slice the bacon into 1 inch pieces and brown them in a pan over medium high heat, about 5 minutes. Once the bacon has browned, remove the pieces and drain the fat, leaving about 2 tbsp of oil in the pan.
- Add the shrimp and garlic to the pan. Cook until the shrimp are pink, about 2 minutes on each side. Add the green onion and cook one minute more. Turn off the heat.
- In a saucepot, boil the water. One boiling, whisk in the grits. As the grits begin to thicken and absorb the water, add the cheese. Taste the grits and adjust seasoning with salt and pepper as needed.
- Once the grits are complete, pour them into 4 individual bowls.Top the grits with the shrimp and green onions.
- Sprinkle the bacon over each dish and serve immediately.