Bacon Shrimp and Grits
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1½ cups quick-cooking grits
- 1 cup shredded Cheddar cheese
- 3 Tbsp butter, divided
- ½ tsp garlic salt
- 6 slices fully cooked bacon
- 1 large green bell pepper, finely chopped
- 1 clove garlic, minced
- 2 tsp Creole seasoning
- ⅔ cup chicken broth
- 1½ lb peeled and deveined shrimp
- 2 Tbsp lemon juice
Instructions
- Cook grits according to package directions. Stir in Cheddar cheese, 2 Tbsp butter, and garlic salt.
- Reheat bacon in a large nonstick skillet over medium heat 2 minutes or until crisp. Remove bacon, reserving any drippings in skillet. Crumble bacon, and set aside.
- Add 1 Tbsp butter to skillet over medium heat. Add bell pepper, garlic, and Creole seasoning; cook 2 minutes.
- Add broth; cook 2 minutes or until liquid almost evaporates. Increase heat to medium-high.
- Add shrimp, and cook 3 minutes or just until shrimp turn pink. Stir in lemon juice.
- Serve shrimp over grits; sprinkle with bacon. Season with salt and pepper to taste.
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