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Categories:
water salt ground pepper grits butter Cheddar cheese bacon bacon scallion celery green bell pepper shrimp lime juice Worcestershire sauce parsley
Viewed: 1 - Published at: 3 years agoIngredients
- 2 cups water
- 2 cups half-and-half
- 2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1 cup grits, white stone-ground
- 2 tablespoons butter
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 slices bacon
- 2 tablespoons bacon drippings, reserved
- 1/2 cup scallion, thinly sliced
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 1 lb shrimp, raw, peeled and deveined
- 2 teaspoons lime juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons parsley, chopped
Method
- In a medium saucepan bring water and half n half to boil. Add the salt, pepper and grits. Cook for about 25-30 minutes, stirring until thick and creamy.
- While the grits are cooking, fry the bacon in a large skillet until browned and crisp. Crumble the bacon. In 2 Tbls of the bacon drippings saute scallions, celery, bell pepper until translucent. Add the shrimp, lime juice and Worchestershire sauce. Cook for 4 minutes covered. Add in the bacon. Remove from heat. Spoon the grits onto a serving platter. Top with the shrimp mixture. Sprinkle with the chopped parsley.
