Time: 40 min.
Complexity: easily
Servings: 4

Shrimp and grits is a comforting, filling dish popular in the Southern United States. The grits are cooked from coarse cornmeal, then tossed with butter and grated cheese, creating a creamy and chewy dish that's irresistible. Serve topped with shrimp sautéed in bacon grease, scallions, garlic, lemon juice, and parsley, and topped with crispy bacon bits.

Ingredients:

• 4 tbsp of water
• 1 cup corn grits
• 3 tablespoons of butter
• 2 cups grated sharp cheddar
• 450 g of shrimp, peeled and deveined
• 6 slices bacon, cut into pieces
• 4 tsp lemon juice
• 2 tbsp. l. chopped parsley
• 1 cup thinly sliced ​​green onions
• 1 large clove of garlic, minced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, cheddar cheese, corn grits, bacon

We recommend

Preparation:

Step 1
• Bring the water to a boil. Season with salt and black pepper. Add the cornmeal and simmer until the water is absorbed, about 20-25 minutes. Remove from heat and stir in the butter and cheese.
Step 2
• Rinse the shrimp and pat dry. Fry the bacon in a large skillet until crisp, then drain on paper towels. Add the shrimp to the rendered fat in the pan. Fry until pink. Add lemon juice, chopped bacon, parsley, green onions, and garlic. Fry for 3 minutes.
Step 3
• Place the cornmeal in a serving bowl. Add the shrimp and mix well. Serve immediately.

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