We have adapted this recipe a good bit over the years (to get it to it’s current state of absolute perfection), but it’s one of my family’s favorites and I just realized that somehow, I’ve never shared it here on Coffee Date With Kate! Despite requiring quite a few ingredients, this is surprisingly a very easy dish to throw together, it’s packed with flavor, and it’s so filling.
- Chicken broth (The amount you need depends on how many grits you make – you use the broth instead of water to make the stovetop grits for added flavor. You can do half broth and half water, if you don’t have enough broth or whatever.)
- Grits (Just however many of the 5 minute, stovetop kind that you think you’ll need… We usually make the 4-6 serving size amount.)
- Bacon (I usually fry about 5 pieces to crumble on top, then save the grease to saute my shrimp in for added flavor)
- 2-4 tablespoons butter (for sautéing shrimp and adding to grits)
- Shredded cheddar cheese (You can mix into the grits, if you like, and also use for topping.)
- Chopped green onions (topping)
- Chopped onion
- Chopped red and orange mini peppers (just however many you’d like, I usually do about 4-5)
- 2-3 cloves of minced garlic
- Raw shrimp (peeled and deveined)
- 1 cup heavy cream
- 1 cup milk
- Salt and pepper to taste
- Lime (topping)
- First, fry your bacon in a deep frying pan and set aside to cool.
- Saute shrimp in bacon grease with butter and salt and pepper and set aside.
- In the same pan, saute onions, peppers, and garlic. Add whipping cream and milk and allow to simmer while you make your grits.
- Make the grits according to package instructions (using broth instead of water) and add butter and cheese if desired.
- Add shrimp to pan (if you add them too soon, they’ll get rubbery and hard, so I like to add them at the end).
- Scoop into a bowl over grits and top with crumbled bacon, cheese, chopped green onions, and fresh lime juice.