Cheesy Shrimp And Grits
This Southern Shrimp and Cheesy Grits recipe is so astoundingly good, you have to try it to believe it.
This is an amazing dish loaded with flavor, they are creamy, cheesy and buttery.
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RECIPE INGREDIENTS
2 cup low-sodium chicken broth
2 cup water
kosher salt
1 cup corn grits
4 tablespoon butter
1 cup shredded cheddar
freshly ground black pepper
6 slices bacon
1 lb. large shrimp, peeled and deveined
1 teaspoon dried oregano
1/4 teaspoon paprika
4 scallions, thinly sliced, plus more for garnish
2 cloves garlic, minced
Juice of 1/2 lemon
DIRECTIONS ON CHEESY SHRIMP AND GRITS
Boil chicken broth and water to a boil in a medium saucepan, and season generously with salt.
Reduce heat so mixture is at a simmer then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender for 10 minutes.
Stir in butter and cheese, then season with salt and pepper.
Meanwhile, in a large skillet over medium heat, cook bacon until crispy for about 8 minutes.
Leave about 2 tablespoons bacon fat in skillet and drain bacon on a paper towel-lined plate. Allow it to cool before chopping into small pieces.
Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through for about 4 minutes.Stir in lemon juice.
Serve shrimp over grits and top with chopped bacon.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
2 cup low-sodium chicken broth
2 cup water
kosher salt
1 cup corn grits
4 tablespoon butter
1 cup shredded cheddar
freshly ground black pepper
6 slices bacon
1 lb. large shrimp, peeled and deveined
1 teaspoon dried oregano
1/4 teaspoon paprika
4 scallions, thinly sliced, plus more for garnish
2 cloves garlic, minced
Juice of 1/2 lemon
Instructions
- Boil chicken broth and water to a boil in a medium saucepan, and season generously with salt.
- Reduce heat so mixture is at a simmer then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender for 10 minutes.
- Stir in butter and cheese, then season with salt and pepper.
- Meanwhile, in a large skillet over medium heat, cook bacon until crispy for about 8 minutes.
- Leave about 2 tablespoons bacon fat in skillet and drain bacon on a paper towel-lined plate. Allow it to cool before chopping into small pieces.
- Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through for about 4 minutes.Stir in lemon juice.
- Serve shrimp over grits and top with chopped bacon.
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Ingredients
2 cup low-sodium chicken broth
2 cup water
kosher salt
1 cup corn grits
4 tablespoon butter
1 cup shredded cheddar
freshly ground black pepper
6 slices bacon
1 lb. large shrimp, peeled and deveined
1 teaspoon dried oregano
1/4 teaspoon paprika
4 scallions, thinly sliced, plus more for garnish
2 cloves garlic, minced
Juice of 1/2 lemon
Instructions
- Boil chicken broth and water to a boil in a medium saucepan, and season generously with salt.
- Reduce heat so mixture is at a simmer then whisk in grits. Simmer, stirring often, until grits have absorbed liquid and are very tender for 10 minutes.
- Stir in butter and cheese, then season with salt and pepper.
- Meanwhile, in a large skillet over medium heat, cook bacon until crispy for about 8 minutes.
- Leave about 2 tablespoons bacon fat in skillet and drain bacon on a paper towel-lined plate. Allow it to cool before chopping into small pieces.
- Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. Cook, stirring occasionally, until shrimp is pink and cooked through for about 4 minutes.Stir in lemon juice.
- Serve shrimp over grits and top with chopped bacon.