A classic Southern dish that you can enjoy for brunch or dinner, Shrimp and Grits is super simple to make and packs a lot of delicious flavors. As the saying goes, “Bacon makes everything better”—and in this recipe, you use bacon drippings to cook the shrimp! Parsley, garlic, jalapeño, and lemon brighten up the entire dish.
I used Old Fashioned Quaker Grits and followed the package instructions to prepare them, making sure to whisk every so often to prevent clumping. When the grits were done cooking, I added a little butter, cheddar cheese, and some Miss G’s All-Purpose Seasoning—the perfect mix of salt, chili, paprika, and garlic. The seasoning added a little kick to the grits and gave them just the right flavor to complement the shrimp.
I cooked my bacon first, and then removed it from the pan to cook the shrimp. I like to use smaller shrimp (70/90 lb.) when preparing this dish so you can savor one in each bite. These shrimp cook a lot quicker than the larger variety, though, so be sure to flip them as soon as they turn pink so as not to overcook them. When they are just about done, add into the skillet the lemon juice, garlic, parsley, scallions, and jalapeño and cook for an extra minute. Right before you remove everything from the pan, add the cooked bacon back in and stir. Top the mixture over your grits and then dig in!
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While I try to stay healthy in the kitchen, every now and then I enjoy splurging and cooking up some comfort food. Let me know how you liked this one!