Serve the shrimp and bacon over the grits and garnish with remaining green onions. With 30 delicious recipes to make getting dinner on the table easy. Powered by WordPress, This does look really tasty. And the whole thing only takes 30 minutes to make! I know same here, it's so strange. In a large skillet over medium-high heat, fry bacon until crispy. Regularly $11.99, get your digital download FREE today! Stir in lemon juice. Your email address will not be published. Bring to a simmer. Cook, stirring occasionally, until shrimp is pink and cooked through, about 4 minutes. Maybe it's just not a Shreveport thing. Once buttermilk reaches a boil gently stir in grits, cover and cook for 5-7 minutes. Stir in bacon, remove from heat and cover. Making dinner simple! Add the chopped onion and cook for about 3 minutes before adding the shrimp, paprikas and a pinch of salt. This traditional low country recipe uses bacon and is served with a simple sauce and uses stone-ground grits with cheese (but it’s easy to adapt to have no bacon, or other flavors and ingredients). Cook until the shrimp are done, about 8-10 minutes. Remove bacon and drain on paper towels. This Classic Shrimp and Grits recipe is SO easy, SO simple, and the ULTIMATE Southern comfort food. Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. In a medium saucepan, heat buttermilk over medium-low heat. 1 Cup Grits 1 Pint Heavy Cream 1 Box Chicken Stock 6oz Shredded Monterey Jack Cheese 6oz Shredded Smoke Gouda Cheese 1 lb Shrimp 3 Cloves Minced Garlic 1/2 Shallot 1/4 lb Tasso (or cooked diced bacon if you don't have Tasso) 1/2 lb Andouille Sausage (or just smoked sausage if you can't find Andouille) Season shrimp with oregano and paprika then add shrimp, green onions, and garlic to skillet. You know, everyone thinks of shrimp and grits as one of the quintessential southern dishes, but I never even heard of it until as a 35+ year old adult and was served it by a friend we were visiting in Charleston, SC. ;-). They should all turn pink and be firm but tender. slices thick cut bacon, cut into small pieces, Amanda Frederickson’s Herby Turkey Meatball Pitas. Whisk in the grits …, Orange Pale Ale Manhattan – Beer Cocktail, 12 Mother’s Day Gift Ideas That She Will Actually Love, Top 20 “Green” Gift Guide for Both Him and Her, Easy Homemade Reusable Snack Bags – A Simple DIY Tutorial, 6 Snacks You Can Feel Good About Feeding Your Kids – Bonus Coloring Page Printable, Berry Banana Homemade Fruit Roll Ups – A Simple Healthy DIY Snack, 10 Things I’ve Done That Should Get Me Fired as a Parent – How to Be a Bad Mom, 1/4 lb Tasso (or cooked diced bacon if you don't have Tasso), 1/2 lb Andouille Sausage (or just smoked sausage if you can't find Andouille), 1/2 Each Chopped Red, Yellow, Green Bell Pepper, Add the bell peppers and mushrooms and cook until soft, Add Andouille and Tasso (or bacon) and brown, Meanwhile, cook the grits according to the package BUT sub the water the package calls for with half cream half chicken stock, Add the cheese and 1/2 Tbs butter to the grits once they're cooked, After your veggies and Andouille/Tasso are cooked, add the shrimp in and brown for just a couple minutes, careful not to overcook (you'll know they're cooked when they turn pink), Add a half pint of cream to the shrimp/veggie/Andouille/Tasso mixture, Season with salt and pepper, and simmer for a minute.

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