Kiss My Grits

Oh how I love grits. Not the healthier version of grits, but the kind made with butter and half and half. I love them so much. I can’t have them often since I would like to make it to my next birthday, but when I do…I could just kiss them. I am salivating just thinking about them now. My recipe always varies, but my mother asked me to actually write one for her, so the following recipe is pretty close to how I make them. Depending on who may be eating them with me the recipe can change. Sometimes I use pancetta instead of bacon, sometimes I add mushrooms into the mix and sometimes I am really naughty and substitute a little heavy cream into the mix. I told you I can be naughty. Anyway, these are good and I hope you will try them sometime. Make sure you eat fruit for the following meal to counteract the craziness of how bad these are for you and maybe even a trip to the gym.

Shrimp & Grits-4 mighty servings
2 cups grits-Stone Ground are the best, but I use quaker white grits all the time
2 tbsp. butter
salt and pepper to taste
4 oz shredded extra sharp cheddar cheese
1 pound shrimp-peeled and deveined
6 slices of bacon cut into small pieces-optional
4 tbsp lemon juice-freshly squeezed
2 tbsp fresh chopped parsley
2 large garlic cloves minced
1 medium white onion diced
1 cup chicken or mushroom broth
1 cup half and half
2 tbsp olive oil
1 tsp red pepper flakes-optional heat
1 whole lemon-1/2 lemon squeezed on top at the end and 1/2 for garnish

Cook bacon until crisp and then remove bacon and put on a plate with a paper towel to remove a morsel of grease. Then saute the onion in the bacon grease and olive oil until translucent. Add shrimp and saute with garlic and red pepper flakes. Set pan to the side covered and cook grits according to package directions, except use the broth instead of the water. (side note-I usually have my broth boiling while I am cooking the shrimp.) Slowly start adding the half and half, butter and cheese while the grits are cooking. You will need to pay close attention to stirring constantly during this process. You don’t want your grits to stick or burn. Squeeze the lemon over the shrimp mixture and fold into the grits. To serve, sprinkle the parsley on top and add lemon slices. Enjoy!

8 thoughts on “Kiss My Grits

  1. Oh, Shannon. I adore shrimp and grits. The only way to cook grits is with lots of butter and cream. Otherwise, it tastes like wallpaper paste, and that simply will not do.

    1. It certainly will not. I am always amazed when I stop at a southern grill and they have watery grits. I just want to tell them,”you are making grits look bad” but of course I don’t. πŸ™‚

      1. and I just noticed that this is a picture of my shrimp and angel hair pasta. Wow-I may need some caffeine today. I think I will just leave it anyway and see if anyone says anything about it.

  2. The BEST I’ve ever had for sure! I think I got the full cream, fully loaded version! I want some again soon! Thanks for posting the recipe!!

  3. I have been CRAVING shrimp and girts since you posted it…and my folks just brought us fresh shrimp from Beaufort NC….going to cook your recipe soon…thanks for sharing!! T

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