How to Make Shrimp and cheese Grits
“Oh yeah well my mama makes THE best shrimp and grits ever – she uses lots of bacon” This is how my son one ups other kids at Summer camp. He especially adores my shrimp and cheese grits. I am from Madison WI, and did not grown up eating grits. When my husband got stationed in Charleston, I fell in love with them. I order shrimp and grits whenever I go out if can find them gluten free. I love them so much that I decided to start making them from home. We have this delicious shrimp and cheese grits recipe at least once a month.
- Mediterranean substitutions are below
You will need:
- 1 cup of Stone Ground Grits
- 2 cups broth (chicken or vegetable broth)
- 2 cups Milk of choice ( I use cashew milk)
- fresh garlic
- 1 lb Shrimp peeled and deveined ( wild caught)
- a package of mushrooms
- 1/2 pkg Bacon (or more, no judgement) ( omit the bacon if you are following a Mediterranean WOE)
- 1 and 1/2 cups of cheese ( Goat cheese for Mediterranean WOE)
For the Grits:
Pour the broth and the milk into a pot and add some salt, bring to a boil. Add the grits. Simmer for 20 minutes, stirring frequently.
Add the cheese and stir it in.
For the shrimp topping:
In a large sauce pan cook the bacon, remove from the pan, set aside. Drain most of the grease but save a little to saute the fresh garlic and the mushrooms, cook though and then set aside. Next cook the shrimp in a single layer.
When the shrimp is done – add all the other ingredients to the pan and combine. Smells amazing!
Make it the Mediterranean Way
- To make this recipe Mediterranean friendly – I omit the bacon, and use goat cheese with the grits, cook the other ingredients in olive oil, add other fresh veggies such as onions, bell peppers of choice.
Plate it up:
Get a heaping spoonful of grits and pile on the shrimp topping!
Homemade Shrimp and cheese grits are super easy and delicious, try them and you will be sure to make them again and again!
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