Thursday, January 17, 2008

Creamy Grits with Shrimp

Diva's Kiss My Grits
If you've ever been to the South, you've probably had shrimp and grits for breakfast or even lunch. This is a super yummy, creamy and rich dish that I just love. I used instant grits because I could not find stone-ground grits in San Diego, however my grits came out so creamy and delish you couldn't tell they were instant. After Matthew ate the dish, he lovingly said, "Kiss My Grits" to me. I think he meant it in a good way. Hmmm..

INGREDIENTS (serves 4)

  • 1 pound large raw shrimp, peeled and deveined
  • 1/2 cup heavy cream
  • 2 cups water
  • 1 cup hot stock (shrimp, chicken, or vegetable)
  • 1/4 cup butter
  • Salt and black pepper to taste
  • 1 cup quick-cooking grits
  • 3 tablespoons fresh lemon juice
  • 6 bacon slices
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 large red bell pepper, chopped
  1. In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, 1/2 teaspoon salt, and ground black pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low. Simmer 5 minutes or until thick, stirring occasionally. Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin. Remove from heat.
  2. Sprinkle shrimp with lemon juice, salt, and pepper; set aside.
  3. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool.
  4. Reserve 4 tablespoons bacon grease in the frying pan. Add onion, garlic, and red bell pepper; sauté 7 minutes or until the onion is transparent. Add shrimp mixture and sauté 5 to 7 minutes or until shrimp are opaque in center. Lastly, add the chopped bacon to quickly heat through. Remove from heat.
  5. To serve, spoon hot grits onto individual serving plates and top with shrimp and bell pepper mixture. Your Mama would be proud!

1 comment:

Shannon said...

Hello Armida,

In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at


Shannon Eliot
Editorial Assistant,