Easy Entertaining Shrimp & Grits
Sweetwater Cuisine's Jodi Moore visited to make her Easy Entertaining Shrimp & Grits.
3 cups water
1 cups quick grits
1/4 tsp salt
2 tsp Kosher salt
1 stick butter
1/2 lb. peeled and deveined shrimp
1 tsp minced garlic
Tony Chachere's Creole Seasoning
3 green onions, chopped
6 slices cooked bacon, cooked and crumbled
grated cheddar cheese
In heavy saucepan, slowly stir grits into briskly boiling water. Reduce heat to med-low and cover. Cook 5 minutes or until thickened, stirring occasionally. Remove from heat, add cheese, and set aside.
In skillet melt butter over medium-high heat. Be careful not to burn. Add peeled and deveined shrimp. Cook until slightly pink. Add garlic and finish cooking until shrimp are opaque. Season to taste with creole seasoning. Pour some shrimp juice into the grits and stir. Plate grits and top with shrimp, bacon, green onions, and grated cheese. Serve hot.