Cookbook:Shrimp and Cheese Grits

Shrimp and Cheese Grits
Category	Breakfast recipes
Servings	6
Time	20 minutes or 40 minutes if you have to peel the shrimp
Difficulty

Cookbook | Ingredients | Recipes | Southern U.S. cuisine | Breakfast Cuisine | Seafood

Ingredients

• 3–4 strips thickened smoked bacon, diced
• 1 pound large shrimp
• 6 servings of grits
• 1 cup shredded sharp cheddar cheese
• ¼ cup butter
• ½ large sweet onion, cut into thin strips
• ½ yellow bell pepper, cut into strips
• ½ red bell pepper, cut into strips
• 2–3 cloves garlic, minced
• ¼–½ teaspoon hot sauce, or to taste (optional)
• juice of one lime

Procedure

1. Fry bacon until crisp, remove and set aside.
2. Sauté onions, garlic, and peppers in bacon grease, add lime juice and hot sauce and set aside.
3. Prepare grits per the directions on box. Add cheese and butter when done cooking to allow for them to melt, then set aside.
4. Stir when done melting.
5. Sauté the shrimp until they turn pink, about 2–3 minutes.
6. Place the grits and cheese in large serving container and place the shrimp down the center of the container.

Notes, tips, and variations

• If served on individual dish/platter, serve sliced limes on the side.
• In preparing the grits, you may want to use condensed milk instead of water to make the grits for an extra creamy texture!
• As an alternative, add garden peas to grits and serve with steamed bell peppers, zucchini, yellow squash, and mushrooms on the side. Adds a great taste texture with the peas!
• If you are planning to use unpeeled shrimp, plan an extra 20 minutes to peel the shrimp!