Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a medium saucepan, bring the stock to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese and butter, season with salt and pepper and whisk just until the cheese is melted. Cover and remove from the heat.

Step 2    

In a large, deep skillet, heat the olive oil until shimmering. Add the bacon and cook over moderately high heat, stirring occasionally, until the fat is rendered and the bacon is golden, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

Step 3    

Pour off all but 4 tablespoons of the fat in the skillet. Add the garlic and cook over moderately high heat just until fragrant. Add the shrimp and cook until curled and pink, about 3 minutes. Stir in the parsley and bacon; season with salt and pepper.

Step 4    

Spoon the warm, cheesy grits into shallow bowls and top with the shrimp and bacon. Serve right away.

Suggested Pairing

A rich Chardonnay with a smoky note, such as one from Napa Valley.

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Aggregate Rating value: 5

Review Count: 4192

Worst Rating: 0

Best Rating: 5

Author Name: Kimberly Wilson

Review Body: I've made this a few times, to universally rave reviews.  The last time I made this recipe with gruyere cheese instead of cheddar, and stirred Better Than Bullion into the water instead of using stock.  But I've used cheddar with regular stock before, and got excellent results as well.  I also use stone-ground grits and add an extra cup of milk towards the end.  I'm allergic to shellfish, so have never eaten this personally, but my guests always really love it.

Review Rating: 5

Date Published: 2016-07-25