- 1/2 lb small shrimp, thawed, peeled and deveined
- 2 strips bacon, diced
- 2 scallions, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced (or 1 tsp)
- 1 cup quick grits
- 1 cup shredded sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp flour
- 1 tbsp tomato paste or ketchup
- 1 tsp hot sauce
- 1/4 tsp white pepper
- Salt and black pepper to taste
- Heavy cream or milk (optional)
Cook bacon in medium skillet on medium heat until crispy; remove using slotted spoon to plate lined with paper towel (save grease). Add garlic, bell pepper and white part of scallions to skillet and cook until softened. Add shrimp, sprinkle with salt and black pepper, and reduce heat to medium-low. When shrimp is done, stir in flour, tomato paste or ketchup, and hot sauce. Add a splash of cream or milk right before serving if desired.
Boil 4 cups of water and stir in grits, 1 tsp salt, and white pepper; reduce heat to medium and cook until creamy, 5-6 minutes. Stir in butter and cheeses. Serve grits topped with shrimp mixture. Sprinkle with onion greens and additional hot sauce if desired.
The Soup Diva 
Reblogged this on The Homepage of Tony Burgess and commented:
Shrimp and grits are a uniquely southern dish featuring two things that are well liked by many….shrimp and grits (or polenta if you are italian). We had this for dinner tonight and it was delicious.
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Reblogged this on The Militant Negro™.
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