Shrimp, Bacon, and Grits
This Southern cooking classic is rich, creamy, savory, and as spicy as you like.
- Servings: 4
Source: Everyday Food, May 2004
- 4 1/2 cups water
- 1 1/2 teaspoons salt
- Coarse salt and ground pepper
- 1 cup coarse grits
- 1 tablespoon butter
- 1/2 teaspoon jalapeno-pepper sauce, such as Tabasco, plus more for serving
- 2 slices bacon
- 1 pound peeled and deveined medium shrimp
In a medium saucepan, combine 4 1/2 cups water with 1 1/2 teaspoons salt; bring to a boil. Whisk in grits; reduce heat to medium-low; cover, and cook, stirring occasionally, until creamy, about 30 minutes. Stir in butter and pepper sauce.
In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 6 minutes. Transfer bacon to a paper towel; let cool, then crumble.
Add half the shrimp to the rendered fat in skillet; season with salt and pepper. Cook, turning, until pink and opaque throughout, about 4 minutes. Transfer to a plate, and repeat with remaining shrimp.
Serve grits with shrimp and crumbled bacon on top. Season with additional pepper sauce, as desired.