Creamy Shrimp & Grits Brunch Delight with Crispy Bacon

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb large shrimp, peeled and deveined 2 cups stone
• ground grits 4 cups whole milk 1/2 cup heavy cream 1 cup sharp cheddar cheese, grated 1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 8 slices thick
• cut bacon 1 small yellow onion, finely chopped 1 large bell pepper, finely chopped 2 garlic cloves, minced 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1/4 cup fresh parsley, chopped 2 green onions, thinly sliced

Instructions

1. In a large pot, combine grits, milk, and heavy cream. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 20 25 minutes, or until the grits are tender and creamy, stirring occasionally. Stir in cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside and keep warm.
2. Cook bacon in a large skillet over medium heat until crispy. Remove from pan and set aside on paper towels to drain. Reserve 2 tablespoons of the bacon grease in the skillet.
3. In the same skillet, add onion, bell pepper, and garlic. Sauté for 4 5 minutes or until softened. Stir in shrimp, smoked paprika, cayenne pepper, and remaining salt and black pepper. Cook for 3 4 minutes or until shrimp are pink and cooked through.
4. Fold the cooked shrimp mixture into the warm grits. Top with chopped parsley and green onions. Serve immediately with crispy bacon on the side.

Chef’s Insight

To achieve the perfect consistency for the grits, add water or milk as needed while cooking.

Notes

Make sure to cook the grits slowly over low heat to avoid lumps.