Shrimp and grits have been a breakfast staple for years; today, I am having shrimp and grits for dinner while I watch Monday Night Football.  Again I am picking the Los Angeles Rams to beat the Arizona Cardinals.


6 slices of bacon, elf-rising flour, 1 cup yellow grits, 2 cups water, 2 1/2 cups evaporated milk, 1/4 cup champagne, 1/4 tsp. salt, 1 1/2 lbs. medium-size shrimp, peeled and deveined, 1/2 T. seafood seasoning, 1/2 T. granulated garlic, 1/4 tsp. black pepper, 3 1/2 T.tablespoons butter, 1 cup sharp cheddar cheese, shredded, 1 cup pepper jack cheese, shredded,  1 1/2 tsp. minced garlic, 1/2 cup green onions, chopped, 1/4 cup bell pepper sliced, 4 white mushrooms, sliced, 1 T. minced garlic, 3/4 cup white onions, sliced, 1/4 cup flat-leaf parsley, chopped.

Get out a saucepan, add water and evaporated milk, bring to a boil, slowly add the grits stir with a whisk, reduce the heat to low, add the salt continue to stir, and simmer. Stir as the grits start to thicken. Remove the saucepan from the heat, add the butter, and cheese stir until the cheese melts.  Taste, adjust the seasonings if needed.  Get out a skillet, add the bacon, fry until crispy, remove from the skillet, and drain on a paper towel.  When the bacon cools, crumble, set aside.  Retain the bacon drippings.  You should have about 1 1/2 to 2 T. of drippings in the pan if you don’t, add some butter to make up the difference.  Add the vegetables cook for 3-5 minutes or until the vegetables start to soften. Don’t cook them too long you still want a little crunch.  Season the shrimp with seafood seasoning, granulated garlic, and black pepper.  Add the shrimp, stir, cook until the shrimp curl and turn orange.  Add the champagne, cook another minute, turn off the heat leave on the stove.  It’s time to plate.  Spoon some grits into a shallow bowl, add the shrimp on the side top off with chopped green onions and crumbled bacon.

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