One of my favorite brunch or dinner recipes. This has been a staple meal in the south long before it was on every hipster brunch menu in every big city. This is one thing everyone should know how to make, mostly because it’s delicious. Also any excuse to have shrimp for breakfast..COUNT ME IN.
Rich grits, fatty bacon, the acidity of the lemon juice, shrimp with a nice spicy bite to them..this dish has it all. Honestly, the grits take the longest to make here, so you can have this on the table in no time .
• 1 lb shrimp, deveined, little tails left on (it’s prettier)
• 6-8 slices of bacon, cooked and crumbled
• 1 cup chopped white onion
• Juice of ½ lemon
• 3 scallions, sliced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon oregano
• 1/2 teaspoon thyme
• 3 cloves of garlic
• 1 cup corn grits (quick or regular…not instant. Stone ground is the best)
• 3 cups chicken stock (can use just water if you don’t have it)
• 1 cup heavy cream (optional)
• ½ teaspoon hot sauce, to taste (optional)
• 2 cups shredded cheddar cheese
• 3 tablespoons butter
1. In a medium sized bowl combine peeled shrimp with shrimp seasoning. Set aside.
2. Cook off bacon slices until crispy, chop into pieces. Keep bacon fat. Set bacon aside.
3. In a medium sauce pan bring chicken stock to a simmer, whisk in grits and cook over medium-high heat, stirring quickly to remove lumps. Stir frequently – should take 4-5 minutes. Regular grits will take around 45 minutes.
4. Add cream, butter, cheese, and hot sauce. Lower heat just to melt ingredients together.
5. Meanwhile, heat skillet to medium-high heat and add bacon drippings back to pan (about 3 tablespoons).
6. Add white onion and scallion, cook until translucent, about 5 minutes.
7. Add shrimp and lemon juice, cook just until pink and shrimp is firm, about 3 minutes. Add bacon back into pan.
8. Spoon cheese grits onto a plate or shallow bowl, place shrimp on top and garnish with additional bacon and scallions.