Bacon & Shrimp Grits: Serves 4
2C Water
1C Grits (not instant!)
3C Milk
2tsp Butter
1lbs Shrimp – Peeled & De-veined
6 Slices Bacon
1 Small Zucchini - Chopped
1tsp Olive Oil
Salt & Pepper
In a sauce pot bring the water to a boil, whisk in the grits and bring down to a simmer, allow the grits to thicken, stirring a few times a minute. Add the milk once the grits have thickened with some salt and pepper and bring back to a low boil/simmer. Continue to stir once every few minutes until the grits have thickened again, taste test to see if you need to add more salt / pepper (I always need more salt!) then add the butter and let it melt into the grits.
While the grits are cooking brown up the bacon, drain the grease from the pan once cooked then add the zucchini with some salt and pepper and cook for 5-6 minutes until tender. Remove to the side. Add the olive oil and shrimp to the pan with some salt and pepper and cook for 3-4 minutes until the shrimp are fully cooked through. Now add the shrimp to the zucchini and crumble the bacon into the bowl and give it a toss.
Place a scoop of grits in a bowl, top with the shrimp mixture and enjoy!
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WW: 11 Points Plus / serving
This looks delicious! I have one question though, do you really use 2 cups of water for the grits and then add 3 cups of milk? It just seems like a lot of liquid to me, but then again my cooking skills are very limited. lol I really would love to make this. Talk about comfort food!!
ReplyDeleteHi! I do really use that much liquid, they will absorb it and get nice and thick. I always used to use 4C of water and no milk, then found a recipe that used the above, I gave it a try and was AMAZED with how delicious it was. Sometimes I will add in a scoop of 1/3 less fat cream to them instead of butter which is also wonderful.
ReplyDeleteOh and I have also used the above, but substituted corn meal for the grits to make polenta
ReplyDelete