Shrimp and Grits - A Carolina Family Recipe

Grits aren't just for breakfast anymore. From humble beginnings, this fisherman's breakfast has attained gourmet status. With hundreds of recipes and each "chef" offering their unique spin to this classic, it can get pretty confusing. I have to admit that I have never tried a "Shrimp and Grits" that I didn't like, but sometimes simple is better. This recipe is from my family cookbook and is similar to some of the earlier recipes. It has it's own little additions but is still very tasy and very simple to make. I promise you will go looking for seconds.

FOR GRITS

1 ½ cups chicken broth

1 ½ cups milk

3/4 cup Palmetto Farms Stone Ground Grits

1 cup cheddar cheese

1/4 tsp. salt (or more to taste)

FOR SHRIMP TOPPING

1 cup diced bacon

1 lb . medium peeled shrimp

½ cup thinly sliced onion

1 cup thinly sliced green bell pepper

2 tsp. hot pepper sauce

Sliced green onions for garnish

Grated cheese for garnish

FOR GRITS

Bring chicken broth and milk to a boil. Stir in grits

and salt, return to boil. Cover and reduce heat to low. Cook 20-25

minutes, stirring occasionally. Stir in cheese. Keep warm.

FOR SHRIMP TOPPING

Cook bacon in skillet till crisp. Remove

bacon and all but 2 tablespoons of fat. Add peppers and onions.

Cook till tender. Add shrimp and cook till pink. Return bacon. Add

hot pepper sauce. Add salt and black pepper to taste. Serve

shrimp mixture over warm grits. Garnish with green onions and

cheese. Makes 4-6 servings of shrimp and grits.