“You think you don’t like grits, but you do!” – is what my mother says to anyone who balks at this southern staple. Did I mention these are cheesy grits? Did I mention these grits are topped with plump Gulf shrimp in a Cajun pepper relish? This is the dish I request for my birthday dinner – because on your birthday don’t you want your favorite meal?
Shrimp and Pepper Ingredients
6 slices bacon, chopped
1/2 cup red pepper, diced
1/2 cup yellow pepper, diced
2 garlic cloves, minced
1 tablespoon creole seasoning
1/2 cup reserved chicken broth
1 pound Gulf shrimp, peeled and deveined
1 tablespoon lemon juice
2 tablespoon minced chives
32 ounces chicken broth (reserve 1/2 cup)
1 cup old fashioned grits (not quick cooking)
1 cup whole milk
1 1/2 cups shredded extra sharp white cheddar cheese
3 tablespoons butter
1/4 teaspoon white pepper
In large saucepan bring chicken broth to a boil. Add grits. Return to a boil. Reduce heat and simmer for 1/2 hour. Add milk and simmer for 1/2 hour. Stirring frequently. Remove from heat. Stir in cheese, butter and pepper.
Meanwhile, in large skillet, cook bacon until crisp then crumble. Reserve 2 tablespoons of bacon drippings in skillet.
Over medium heat add peppers, garlic and creole seasoning to bacon drippings. Cook for 2 minutes, stirring frequently. Add reserved chicken broth. Increase heat to medium-high and add shrimp and cook for 2 minutes. Remove from heat. Stir in lemon juice and chives.
Top grits with shrimp and pepper mixture.