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Shrimp and Grits

December 7, 2010

Don’t forget grits can be for dinner.  Add some shrimp and bacon and it is a happy night.  I don’t often think of grits enough for meals other than breakfast and I need to fix that.  And I do believe if you add shrimp to the meal everything will be fine. 

 Shrimp and Grits


  • 4 C. Water
  • Salt and Pepper
  • 1 C. Stone-Ground Grits
  • 3 T. Unsalted Butter
  • 2 C. Sharp Cheddar Cheese
  • 1 lb. Shrimp (peeled and deveined)
  • 6 Slices Bacon (sliced in small strips)
  • 4 T. Lemon Juice
  • 2 T. Parsley (chopped)
  • 1 C. Onions (chopped)
  • 1 Garlic Clove (minced)


  1. Bring water to a boil; add salt and pepper and add grits
  2. Cook grits until water is absorbed (about 20 minutes)
  3. Remove from heat and stir in cheese and butter
  4. Rinse shrimp and pat dry
  5. Fry the bacon until browned; remove and drain well (reserve fat)
  6. Add the shrimp to the bacon fat and cook until they turn pink (about 3-4 minutes)
  7. Add lemon juice, bacon, parsley scallions and garlic; saute for 3 minutes
  8. Spoon the grits into a serving bowl; add the shrimp mixture and serve immediately

(Serves 4)

Recipe adapted from (Martha Nesbit)

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