Shrimp & Grits

Ingredients

• 3⅙ cups chicken broth (preferably low-sodium), divided
• 2⅔ cups whole milk
• 5 tablespoons butter, divided
• 1 cup stone-ground grits
• 1 cup sharp cheddar cheese, shredded
• 4+ strips bacon
• 1 lb jumbo shrimp, peeled and deveined
• Cajun seasoning
• Thinly sliced green onions, for garnish

Steps

1. Cook the bacon.
2. Bring 2⅔ cups of the chicken broth, 2⅔ cups of the milk, 4 tablespoons (¼ cup) of the butter, and a pinch of salt to a gentle boil. Add 1 cup of the grits and whisk together. Cook according to the grits package instructions, until the grits are soft and creamy, whisking every few minutes. Cover and set aside.
3. Drain all but 2 tablespoons of the bacon grease from the skillet.
4. Rinse the shrimp with cold water and pat dry. Season with salt and pepper, Cajun seasoning, or other spices. Cook in the bacon grease until just cooked — about 2 minutes per side.
5. Add the remaining tablespoon of butter, ½ cup of chicken broth, and the crushed bacon to the shrimp; stir until the butter is melted and the broth is heated. Taste.
6. Stir the cheese (1 cup) into the grits until melted. Taste.
7. Serve the shrimp mixture over the grits, spooning some of the liquid from the skillet over the grits, and sprinkle with sliced green onions. Serve immediately.

Notes

• Recipe as written serves five.
• Didn't like sundried tomatoes.
• Liked the diced onion.
• Will try bell pepper.

Source

Bowl of Delicious — Easy Classic Shrimp and Grits