Shrimp And Grits Recipe by Chris Gan
Shrimp and Grits Cooking Instructions ~25 minutes 1 Cook grits according to package directions. 2 Stir in butter, cheese, garlic powder, and paprika. Taste, then season with salt and pepper as needed. 3 Fry bacon until browned and save the bacon grease. Crumble the bacon into small pieces and set aside. 4 Fry the onion in ~3 teaspoons of the reserved bacon grease over medium-low heat until softened. Add garlic and cook for 1 minute. Transfer the mixture to the same bowl as the crumbled bacon. 5 Pat the shrimp dry, then sauté them in ~3 teaspoons of reserved bacon grease over medium-low heat until no longer translucent. 6 Return the bacon and onion mixture to the pan. Add lemon juice and parsley and continue to cook for about 2 minutes longer. Taste, and season with salt and pepper if necessary. 7 Transfer some grits to a bowl and top with shrimp mixture. Sprinkle with additional fresh parsley, if you prefer. 8 Tips: 🍤. If you don’t want to use cheddar, try shredded Parmesan cheese instead. 🍤 This recipe is best when eaten fresh. However, if you refrigerate the grits (anathema, I know!), they can be reheated with the addition of a little bit of milk to loosen them and to make them creamier. 🍤. Prefer something a little richer? Add more butter to the grits or use only whole milk to prepare them. You could also use more bacon! 1 Cook grits according to package directions. 1 Cook grits according to package directions. 2 Stir in butter, cheese, garlic powder, and paprika. Taste, then season with salt and pepper as needed. 2 Stir in butter, cheese, garlic powder, and paprika. Taste, then season with salt and pepper as needed. 3 Fry bacon until browned and save the bacon grease. Crumble the bacon into small pieces and set aside. 3 Fry bacon until browned and save the bacon grease. Crumble the bacon into small pieces and set aside. 4 Fry the onion in ~3 teaspoons of the reserved bacon grease over medium-low heat until softened. Add garlic and cook for 1 minute. Transfer the mixture to the same bowl as the crumbled bacon. 4 Fry the onion in ~3 teaspoons of the reserved bacon grease over medium-low heat until softened. Add garlic and cook for 1 minute. Transfer the mixture to the same bowl as the crumbled bacon. 5 Pat the shrimp dry, then sauté them in ~3 teaspoons of reserved bacon grease over medium-low heat until no longer translucent. 5 Pat the shrimp dry, then sauté them in ~3 teaspoons of reserved bacon grease over medium-low heat until no longer translucent. 6 Return the bacon and onion mixture to the pan. Add lemon juice and parsley and continue to cook for about 2 minutes longer. Taste, and season with salt and pepper if necessary. 6 Return the bacon and onion mixture to the pan. Add lemon juice and parsley and continue to cook for about 2 minutes longer. Taste, and season with salt and pepper if necessary. 7 Transfer some grits to a bowl and top with shrimp mixture. Sprinkle with additional fresh parsley, if you prefer. 7 Transfer some grits to a bowl and top with shrimp mixture. Sprinkle with additional fresh parsley, if you prefer. 8 Tips: 🍤. If you don’t want to use cheddar, try shredded Parmesan cheese instead. 🍤 This recipe is best when eaten fresh. However, if you refrigerate the grits (anathema, I know!), they can be reheated with the addition of a little bit of milk to loosen them and to make them creamier. 🍤. Prefer something a little richer? Add more butter to the grits or use only whole milk to prepare them. You could also use more bacon! 8 Tips: 🍤. If you don’t want to use cheddar, try shredded Parmesan cheese instead. 🍤 This recipe is best when eaten fresh. However, if you refrigerate the grits (anathema, I know!), they can be reheated with the addition of a little bit of milk to loosen them and to make them creamier. 🍤. 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