Shrimp and Grits is a classic southern dish that can be enjoyed at brunch or dinner. It is super simple to make and packs a lot of delicious flavors. As the saying goes, “bacon makes everything better”, this recipe uses the bacon drippings to cook the shrimp! The addition of parsley, garlic, jalapeno, and lemon brightens up the entire dish.
I used Old Fashioned Quaker Grits and followed the package instructions to prepare them, making sure to whisk ever so often to prevent clumping. When they were done cooking, I added a little butter, cheddar cheese and some Miss G’s all purpose seasoning, the perfect mix of salt, chili, paprika and garlic. The seasoning added some needed kick to the grits and gave them just the right flavor to compliment the shrimp.
I cooked my bacon first, then removed it from the pan to cook the shrimp. I like to use the smaller shrimp (70/90 lb.) when preparing this dish so you can get one in each bite. These shrimp cook a lot quicker than your larger variety, so be sure to flip them as soon as they turn pink so as not to over cook them. When they are just about done, add into the skillet the lemon juice, garlic, parsley, scallion and jalapeno and let cook for an extra minute. Right before you remove everything from the pan, add the cooked bacon back in and stir. Top the mixture over your grits and then dig in!
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