This recipe is a fast and easy version of traditional shrimp and grits. The grits have an amazing flavor due to the addition of bacon drippings, vegetables and milk in the cooking liquid. —ChefAbilities
peeled and deveined shrimp with tails on
strips of thick cut bacon, diced
red bell pepper, finely diced
green onions, finely diced
shallot, finely diced
salt and pepper to taste
white hominy grits
In This Recipe
Place diced bacon in a cold iron skillet and fry until crispy. (Starting in a cold pan allows as much fat as possible to render out of the bacon. This will be used for the bacon gravy.) Remove fried bacon with a slotted spoon and reserve, but do not drain on paper towels.
Add pepper, onions and shallots to the bacon drippings in the skillet and cook until onions are translucent.
Remove half of the vegetable mixture and put in the pot the grits will cook in. Leave the other half of the vegetable mixture in the skillet.
Add the reserved bacon and any drippings back into the skillet with the vegetables. Add the butter and melt. Add the raw shrimp. Turn the shrimp with tongs and cook until pink on both sides. Remove from heat.
While the shrimp are cooking, follow package directions for 2 servings of grits. Replace half of the water called for with milk. Add water and milk to the vegetable mixture in the pot. Add seasonings and taste. Adjust if necessary. Bring contents of the pot to a boil. Add grits with a whisk and cook according to package directions.
To serve: place 1 serving of grits in a bowl. Place 6 shrimp on each serving and drizzle with bacon and vegetable gravy. Depending on how much drippings the bacon renders, it may be necessary to add a little additional butter to the bacon and vegetable mixture in the skillet to make enough gravy before ladling over shrimp and grits.