Cheesy Bacon & Shrimp Grits

Happy Mardi Gras! For Fat Tuesday, I went heavy on the fat with not one but TWO cheeses, bacon, and plenty of butter in this recipe. But let me tell you, it was chef’s kiss. I wanted a Southern style comfort meal, because Mardi Gras reminds of one of my favorite cities, New Orleans, and we got 8 inches of snow as I was cooking… so comfort was a must.

I didn’t make a veggie to go with this, but you could easily add some mushrooms on top if you’re into that sort of thing. We had leftover broccoli on the side. I originally bought green beans to make green bean amandine on the side, but figured best to go through leftovers first and foremost. No waste in this household!

Recipe was honestly not to bad as far as difficulty. It definitely requires your attention as the grits do need to be stirred almost constantly. Other than that, it was similar to the scallops and risotto that I just made. I recommend cooking the grits first while the bacon is in the oven and covering them off to the side while you cook the shrimp.

Note: This recipe seasons the shrimp with oregano and paprika. A fun twist would have been to sub those out for Old Bay. If you try that, let me know what you think!

Cheesy Bacon & Shrimp Grits Recipe:

2 cups chicken broth

2 cups water

Salt

1 cup corn grits

4 tbsp butter

3/4 cup white cheddar, grated

3/4 cup smoked gouda, grated

6 slices of bacon

1 lb shrimp (nothing fancy - I used precooked frozen shrimp)

1 tsp dried oregano

1/4 tsp paprika

4 scallions, sliced

2 garlic cloves, minced

Juice of 1/2 lemon (optional)

1. Spread the bacon on a single layer on a baking sheet. Preheat the oven to 375. Let the bacon cook in the oven for 14-18 minutes while you prepare the grits, flipping it halfway through. Cook time here depends on the thickness of your bacon, but keep in mind the crispier the better (well until it’s burnt).

2. In a large saucepan bring your chicken broth and water to a boil adding salt. Reduce heat to a simmer and add your grits. Continuously whisk until grits are tender, about 10-12 minutes. Stir in the butter and cheese until it melts. Cover and set aside.

3. In a bowl, season your shrimp with oregano and paprika. Take about 2 tbsp of grease from your bacon and add to a pan on medium high heat. Add in your garlic and scallions and cook for about a minute. Add your shrimp. Cook on one side for two minutes, flip, and cook for another two minutes. Stir in you lemon juice.

4. Cut your bacon and stir into the grits, reserving some put on top. Serve your shrimp over your grits and enjoy!