Shrimp and Grits




4 slices bacon chopped

⅓ cup onion diced

⅓ cup green bell pepper diced

1 pound shrimp peeled and deveined

1 teaspoon Old Bay seasoning

½ teaspoon garlic powder

1 tablespoon lemon juice fresh

2 tablespoons parsley fresh, chopped

Cheese Grits

2 cups chicken broth

2 cups water

1 ½ cups cheddar cheese shredded

¼ cup butter

½ teaspoon garlic powder

1 cup grits


Bring water, chicken broth and garlic powder to a boil in a medium pot. Add grits and cook for 18-20 minutes or thick and creamy (or follow times listed on your grits package). Remove from heat and stir in cheese and butter until melted.

Meanwhile, chop bacon. Fry in a medium sized pan until crispy. Remove from pan leaving drippings in the pan (should be about 1 tablespoon).

Saute onions in the bacon grease 3-4 minutes or until slightly softened. Add bell peppers and cook until tender, about 3 minutes more. Remove the peppers and onions from the pan and set aside.

Toss the shrimp with garlic powder and Old Bay seasoning. Cook in the pan 2-3 minutes on each side. Add onion mixture back in along with lemon juice and parsley.

Serve shrimp mixture overtop of grits. Garnish with crumbled bacon, parsley, and lemon wedges.