Shrimp and Grits

My husband and I lived in both Texas and Georgia, and grew to love Southern food.  We loved everything about this special holiday buffet dish from the "Southern Living Christmas Cookbook".  Bacon, shrimp, cheese, chives, grits…oh, my.  Cheese grits are so popular in the south I had many hospital patients there who asked for them when they were lacking in appetite – comfort food just like Mom made, and our cooks made those cheese grits just like their Mom's. 

This recipe is easy and good, doesn’t need to go in the oven, and has just the right amount of cheese, and is just a little special…perfect.   I made this with the heavy cream, but the next time I used half cream and half whole milk, and the grits were a little thinner, as we like, and just as good.  We enjoyed it as a light supper too.              

                             Shrimp and Grits

  16         Ounces  Unpeeled Medium Size Raw Shrimp* -- cooked

  3           Slices  Bacon -- chopped

  1           Medium  Onion -- finely chopped

  2          Teaspoons  Garlic -- mashed

  2           Cups  Chicken Broth -- low sodium

  1           Cup  Water

  1           Cup  Heavy Cream (or whole milk)

     ½       Teaspoon  Salt

     ¼       Teaspoon  Ground Red Pepper

  1           Cup  Grits -- quick cooking, uncooked

  4           Ounces  Cheddar Cheese -- extra sharp, shredded

               Fresh Chives -- chopped

Peel and devein shrimp (if needed).  Set aside.

Cook bacon in a 3 1/2 quart saucepan over medium heat until crisp.  Drain bacon on paper towels, reserving 1 tablespoon bacon drippings in saucepan.  Crumble bacon.

Sauté onion in hot drippings over medium high heat for 5 minutes or until tender.  Add garlic and sauté 1 minute.  Add chicken broth, water, heavy cream or milk, salt and red pepper and bring to a boil.  Reduce heat to medium, and whisk in grits.  Cook, stirring constantly, 7 to 8 minutes (I used 5 minutes) or until mixture is smooth.  Stir in shrimp and cheese and cook 1 to 2 minutes or just until shrimp turn pink.

Sprinkle each serving evenly with bacon and garnish with chives.

*Frozen uncooked unpeeled medium sized shrimp, thawed, may be substituted.

6 Servings

Per Serving: 349 Calories; 23g Fat (60.0% calories from fat); 11g Protein; 24g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 617mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.