Southern Shrimp and Grits with Cheese and Bacon
Southern style tomato garlic shrimp with bacon and creamy cheese grits
Servings 2 servings
Ingredients
Grits
- 1/2 cup old fashioned grits
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 1/2-2 cups water
- 2 tsp salt
- 1 tbsp butter
- 1 cup cheese (cheddar, Monterey Jack, or American or a combination)
Shrimp
- 1 tbsp olive oil
- 10 extra large or jumbo shrimp
- 1/4 cup diced red pepper
- 1 clove garlic, chopped
- 1 tbsp onion, chopped
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 cup white wine or chicken broth
- salt and pepper to taste
- chopped scallions to garnish
Instructions
Grits
- In a saucepan over medium to high heat, add grits, milk, cream, salt and 1 cup of the water. When it comes to a boil, reduce to low heat. Stir frequently. As the liquid cooks down, add the remaining water 1/4 cup at a time until it’s at a good consistency. For thicker grits add only 1/2 of the water. For regular consistency add the full cup. Simmer for 20-30 minutes, then add the butter and cheese. Remove from heat.
Shrimp
- Add oil to a pan over medium heat. Add onions, peppers, and garlic. Cook for 2 minutes, then add chopped bacon or pancetta. Cook for an additional minute. Add shrimp to the pan cooking on one side then, turn them to the other. Season with salt, pepper, onion and garlic powder. Add tomato paste, the wine or chicken broth. Stir. Let the liquid cook down.Divide grits between 2 plates. Divide the shrimp mixture between the plates of grits adding the shrimp on top. Garnish with chopped scallions.
