Ingredients:

  • 3 C chicken broth
  • 1 C uncooked quick-cooking grits
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 Tbsp butter
  • 2 C cheddar cheese – shredded
  • 6 slices bacon – chopped
  • 2 lbs extra large shrimp – peeled and deveined
  • 1 Tbsp fresh lemon juice
  • 2 tsp worcestershire sauce
  • 2 Tbsp fresh parsley – chopped
  • 6 green onions – chopped
  • 2 garlic cloves – minced

Directions:

  1. Bring chicken broth to a boil over medium-high heat
  2. Stir in grits and cook – stirring occasionally, 5 – 7 minutes or until thickened
  3. Remove from heat and stir in salt, pepper, butter and cheese – set aside and keep warm
  4. Cook bacon in a large nonstick skillet over medium- high heat until crisp – remove bacon from pan
  5. Cook shrimp in same pan over medium-high heat until almost pink, stirring occasionally
  6. Add lemon juice, worcestershire sauce, parsley, green onions and garlic
  7. Cook for 3 minutes
  8. Stir in bacon
  9. Spoon grits onto individual plates or into shallow bowls
  10. Top with shrimp mixture
Print Friendly, PDF & Email