Southern Style Shrimp and Grits

Instructions

GRITS

Bring 2 cups water and 2 cups chicken broth to a boil in a 3 to 4-quart saucepan over high heat. Season the liquid with 1 teaspoon kosher salt. Slowly add in 1 cup white grits while stirring constantly until the grits are evenly distributed in the liquid. Reduce the heat to low and simmer grits uncovered, stirring occasionally, for 30-35 minutes.

Once the grits are cooked, remove from heat and add in 2 tablespoons salted butter and 1 cup shredded sharp cheddar cheese. Stir until fully melted. Taste and add additional salt, if desired.

SHRIMP

When there are about 15 minutes left for the grits to cook, dice 4 bacon slices. Cook in a 12-inch skillet over medium heat until crispy, about 6-8 minutes. Remove bacon from the pan, and reserve about 2 tablespoons of bacon grease in the skillet.

Add 1 pound raw shrimp, 2 tablespoons minced garlic, and 1/2 cup sliced green onionsalf of the green onions to the bacon grease. Cook over medium heat until the shrimp just turns pink, about 5-6 minutes depending on the size of shrimp.

Drizzle with shrimp with 2 tablespoons lemon juice and 2 dashes hot sauce, or to your liking. Stir to ensure the shrimp are well coated.

Serve shrimp on top of the cheesy grits and sprinkle bacon and the other half of the green onions on top.

Brunch,Main Dish,Seafood