Shrimp And Grits Recipe Without Bacon

Stir in 1 cup cheddar cheese until melted.

Easy fried rice cauliflower. My recipe is definitely an amalgam of my favorite encounters with shrimp and grits. The shrimp cooks in bacon fat. 34 cup instant grits.

Transfer bacon to a bowl. Kosher salt and freshly ground black pepper. Because shrimp cooks so quickly only a couple minutes per side you can saute it in bacon fat without a risk of burning.

14 cup grated parmesan cheese. Maybe some parsley or eco friendly onions for color and crunch. Since no one can expect to keep such deliciousness under wraps a chef at a small restaurant in chapel hill north carolina offered it to customers.

Shrimp and grits is an easy comfort food classic. In a large saucepan bring the broth milk butter salt and pepper to a boil. The grits are soft buttery and frequently cheesy having a savory bacon studded sauce surrounding them and numerous of shrimp.

As the shrimp and grits recipe moved from one kitchen to the next cooks and chefs added their own touches. This classic shrimp and grits recipe is so easy so simple and the ultimate southern comfort food. After that shrimp and grits exploded across the south.

Remove from heat and stir in butter and cheese. If you want to avoid the bacon fat feel. 3 tablespoons unsalted butter.

And the whole thing only takes 30 minutes to make. Rinse shrimp and pat dry. Reduce heat to low cover and simmer grits until thick stirring often about 5 minutes.

Once a popular morning meal throughout the south shrimp and grits is no longer restricted to breakfast tables below the mason dixon line variations of the dish now appear on breakfast lunch and dinner menus across the country from maine to oregon this recipe is an adaptation of one that julia reed discovered at pearls cafe a restaurant in landlocked sewanee tenn that evokes shrimp. Add grits and cook until water is absorbed about 20 to 25 minutes. I peeled and deveined the shrimp myself but you can use already peeled shrimp if you prefer.

Fry the bacon in a large skillet until browned. Set grits aside and keep warm. This traditional low country recipe uses bacon and is served with a simple sauce and uses stone ground grits with cheese but its easy to adapt to have no bacon or other flavors and ingredients.

Full recipe amounts can be found in the recipe card below. Slowly stir in grits. Cover and cook for 12 14 minutes or until thickened stirring occasionally.