Shrimp and Cheese Grits

This recipe is in no way low-cal, so if you’re on a diet – read no further, because I’m about to describe just how incredible this dish is.

If you were thinking of starting a diet… say tomorrow, then you should definitely make this Shrimp and Cheese Grits dish today!  It’s worth every calorie!

I’ve never had grits before – this was a first for me, and I honestly don’t know how many spoonfuls I sampled while I was cooking the bacon and shrimp.  These cheese grits are completely sinfully decadent, and I wanted to eat the entire pan of them!

And that was before the bacon, shrimp, and garlic were added.

A very nice woman that I work with shared this recipe with me.  It’s most definitely a keeper!   I absolutely love this dish!!  It’s rich and has a wonderful combination of flavors!  I know you’ll love it too!!  What’s not to love about a cheesy, bacon, shrimp and garlic dish?

I mean seriously!!

And …. if you feel guilty about eating something so sinfully good – then wash it down with a tall glass of kale, apple, ginger juice.

It worked for me.

Thank you Karen for sharing this recipe with me!! xo

~ Deb

Shrimp and Cheese Grits

3 cups organic low-salt chicken broth

1 cup quick-cooking grits

2 tablespoons unsalted butter

2 cups (8 ounces) cheddar cheese, shredded

6 slices bacon, chopped

2 pounds medium shrimp (16-18 pieces per pound), peeled and deveined

2 cloves garlic, minced

1 tablespoon fresh lemon juice

2 teaspoons Worchestershire sauce

2 tablespoons fresh flat-leaf parsley, chopped

6 green onions, chopped (white and light green parts only)

salt and freshly ground black pepper to taste

Directions

In a medium saucepan, bring the chicken broth to a boil over medium high heat.  Add the grits to the broth and stir occasionally.  Cook for approximately 5-7 minutes or until the grits have thickened.  Remove from heat, and stir in the butter and cheese.  Add salt and pepper to taste.

Cook the bacon in a large skillet over medium-high heat until crisp.  Place the bacon in a small bowl and set aside.  Add the shrimp to the same pan over medium-low heat and cook until pink.  Stir occasionally.  Add the lemon juice, Worchestershire sauce, parsley, green onions, and garlic and sautee for approximately 3 minutes.  Return the bacon to the pan and stir.

Spoon the grits onto individual plates and top with the shrimp and bacon mixture.

C’est tout!

 

 

Twitt