Robbie’s Shrimp and Grits
Serving: 2-5 ppl
2 cups water (maximize according to serving size)
1 tsp of salt
1 1/4 cup of white grits (maximize according to serving size)
1/4 cup mild cheddar cheese and Italian blend shredded
5 thick slices bacon
1/2 cup of chopped bell pepper, chopped white or yellow onion, green onion combined
1 1/2 tbsp of garlic, minced
1 1/2 pounds shrimp
1/2 cup chicken broth
4 green onions chopped
1 tsp of fresh parsley
Hickory Smoked Bacon: Fry the bacon in a large skillet on medium heat until crispy. Remove the bacon and chop. Pour off all of the bacon grease put to the side. Turn off the heat.
Bring water to a boil in a medium pot. Add the salt. Slowly pour the grits into the boiling water while you stir with a wooden spoon. Stir and pour gradually so you don’t get any lumps. When all the grits are incorporated, turn the heat down to a low simmer and cook the grits, stirring often, for 20-30 minutes.
Chop the shrimp keep about 3-4 pieces whole. Set aside. Sauté onions, peppers, bacon, garlic, shrimp: When the grits have cooked for about 20 minutes, heat the pan that you fried the bacon, add bacon grease to skillet, medium high. When the bacon fat is hot, sauté the onion and green pepper over medium-high heat until soft. Add the bacon, garlic cloves Let this cook another 5 minutes. Add your shrimp last reduce head just a little.
After the shrimp has cooked, add broth turn heat back to a medium heat let this boil down for about 5 minutes.
Add cheese and butter to grits, stir the cheddar cheese and butter into the grits. Pour in the 1/3 cup of milk and a dash of salt if needed, mix well.
In a separate bowl pour in grits for desired serving size. Then pour over the shrimp mixture and serve!