Happy St. Pattie’s Day!
While I don’t have green beer or cabbage for you today, I do come bearing shrimp n’ grits, which in my opinion, is far tastier than green beer could ever be.
When we think of typical comfort food, usually things like fried chicken, pot pie or chocolate chip cookies immediately come to mind. But having lived in the Lowcountry, shrimp n’ grits is on the top of my personal comfort food list.
And for good reason! Creamy, cheesy grits topped with crumbled bacon and shrimp are just the thing to fix any bad day or mood and come together in less than half an hour for a tasty comforting dinner on the fly.
Never had shrimp n’ grits before? I’m sorry. You’re in for a very tasty treat!
I’m a GRITS girl. That means girl raised in the south for all y’all yankees out there. And, as a GRITS girl, we obviously know our grits. Some people are purists, only adding a dash of salt and pepper to theirs, but I’m a loaded baked potato. I love to load my grits with cheddar cheese, butter, salt and pepper. And sometimes bacon grease. There, I said it!
Oh it’s good. Really, really good.
And made even better with shrimp and bacon!
I made this little dinner for myself last Saturday night. I had an awful migraine and, I kid you not, started to feel better as the scent of bacon frying filled my little house.
It pretty much solidified my theory that bacon makes everything better—even migraines.
In a Hurry Shrimp n’ Grits
1/4 cup dry stoneground grits
1 cup water
pinch of salt and pepper
1/4 cup grated sharp cheddar cheese
1 tsp butter
1 slice thick cut bacon
5 large raw shrimp, tails off
1/4 cup sliced green onions
2 cloves garlic, minced
Bring the water to a boil on the stove and add the grits, salt and pepper. Reduce the heat to simmer and cook until grits are creamy and all water has been absorbed, about 15 minutes. Take off heat, stir in cheese and butter and set aside.
While the grits are cooking, fry the bacon over low heat in a large cast iron skillet. When bacon is crispy, remove from pan and crumble (don’t pour out grease). Turn up the heat and add the shrimp to the pan, cooking for about 30 seconds until shrimp turn pink and curl up. Remove shrimp to a plate to keep warm and add sliced green onions, garlic and crumbled bacon, cooking for another 30 seconds.
Pour green onion mixture on top of grits and top with shrimp. Enjoy!