As you can probably tell from my last post, right now I’m heavy into foods that take me to a place that’s far away from the cold and snow (seriously, is it spring yet?). I’ve been daydreaming about warm weather, and Southern food naturally fits right into my daydreams of stepping outside into 70 degree weather and enjoying the sunshine. I absolutely loved this dish; it was flavorful and the gravy wasn’t too heavy. Hubby liked it too, although he ate it with spaghetti instead of the grits. Serve it up with some hushpuppies for a perfect Southern feast…it’ll help remind you that warmer days are on their way!
- 3/4 cups grits (I used Quaker Old Fashioned grits, and 3/4 cups makes 4 servings)
- 3 and 1/2 cups water (for the grits)
- 1 lb pre-cooked shrimp
- 2 Tbsp lemon juice
- Hot sauce, to taste (I used Frank’s Red Hot)
- 5 slices uncured pepper bacon
- 1/2 onion
- 1 Tbsp minced garlic
- 3 scallions
- 2 Tbsp flour
- 3/4 cup chicken broth
First, put a pot of salted water on the stove for the grits. Once the water is boiling, pour in the grits. Reduce the heat to low and cook 15-20 minutes, stirring occasionally (it’s weird that it looks like 2/3 cup in the picture, but I used 3/4 cup, I swear!).
First, defrost the shrimp (or cook the shrimp, if you’re using fresh). Pour the lemon juice over the shrimp and then pour on as much of the hot sauce as you like.
Cut the bacon slices into small chunks.
Cook the bacon over medium heat until brown, but not crispy. Dice the onion and scallions.
Stir the onion and garlic in with the bacon, and continue cooking until the onion is tender.
Add in the scallions and flour, and cook for a few minutes longer before pouring in the chicken broth. Stir in the shrimp. Cook about 5 minutes longer or until the gravy has thickened.
Pour the grits into a bowl. You can add in butter and/or shredded cheddar cheese, but I just left mine plain.
Serve the shrimp and gravy mixture over the grits.