This is one of my favorite ways to enjoy shrimp lately -- I mean, what dish isn't improved by adding bacon and cheese to the sauce?? The flavors combine to make a great dish with just enough heat. It's comforting and cheesey and bacony and delicious. It's easy to make on a weeknight and is quite satisfying. If you aren't completely sold on shrimp, or seafood, I do encourage you to give this dish a try -- maybe it will help change your mind.
Shrimp and Grits
slightly adapted from CookingLight.com
3 tablespoons fresh lemon juice
1/2 teaspoon hot sauce
1 1/2 pounds peeled and deveined large shrimp
2 bacon slices, chopped
1 cup chopped onion
1 cup chopped green bell pepper
1 1/2 teaspoons minced garlic
2/3 cup chicken broth
1/2 cup chopped green onions, divided
5 cups water
1 1/2 cups quick-cooking grits
1 tablespoon butter
1 teaspoon salt
3/4 cup shredded sharp cheddar cheese
- Combine lemon juice, hot sauce and shrimp; set aside.
- Cook bacon in a large nonstick skillet over medium heat until crisp.
- Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally.
- Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.
- Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally.
- Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.