Shrimp and Creamy Cheddar Grits

Shrimp and Creamy Cheddar Grits

Two favorite Southern foods come together for a quick meal anytime in this Shrimp and Creamy Cheddar Grits recipe. 

Shrimp and Creamy Cheddar Grits
Makes 4 servings
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Shrimp
  1. 6 slices applewood-smoked bacon, chopped
  2. 1/2 cup diced red bell pepper
  3. 1/2 cup diced yellow bell pepper
  4. 2 cloves garlic, minced
  5. 1 tablespoon Creole seasoning
  6. 1/2 cup dry white wine
  7. 1 pound peeled and deveined large fresh shrimp
  8. 1 tablespoon fresh lemon juice
  9. 2 tablespoons minced fresh chives
Grits
  1. 2 cups water
  2. 2 cups chicken broth
  3. 1/4 cup butter
  4. 1/2 teaspoon salt
  5. 1 cup quick-cooking grits
  6. 3/4 cup shredded white Cheddar cheese
  7. 1/4 teaspoon ground black pepper
Instructions
  1. For shrimp: In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from skillet, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  2. Add peppers, garlic, and Creole seasoning; cook, stirring frequently, for 2 minutes. Stir in wine, and cook for 2 minutes. Increase heat to medium-high, stir in shrimp, and cook, stirring occasionally, until shrimp are pink and firm, about 2 minutes. Remove from heat, and stir in lemon juice and chives.
  3. Meanwhile, for grits: In a medium saucepan, bring 2 cups water, broth, butter, and salt to a boil over medium-hight heat. Slowly whisk in grits, and cover. Reduce heat, and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in cheese and pepper until melted. Serve shrimp mixture over grits.
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