Shrimp and Grits is an iconic Low Country Southern dish made from white stone ground grits, shrimp and lots of spice!
For the Grits
1 cup white stone ground grits from trader joes
3 cups water
2 tbsp butter
1 cup milk
1 – 2 jalapeños chopped
1.5 cups Monterey Jack/cheddar cheese shredded
For the Shrimp
1 lb. frozen shrimp
1 Can of fire roasted diced tomatoes with Green chillies
1 green pepper rough chopped
Half a large red or yellow onion rough chopped
Garlic – 3-5 cloves chopped
For the Grits:
Follow instructions to make grits using water & milk & butter & salt.
When you add the milk towards the end, add almost all the jalapeño.
Reserve some jalapeño for the shrimp.
For the Shrimp:
About 15 -20 min before grits are done, cook bacon in a skillet.
Remove bacon to plate covered with a paper towel.
Add garlic and jalapeño to bacon grease; sauté for just a minute and add onion and green pepper.
Sauté until onion is almost translucent.
Spice with salt, pepper, herb seasoning (I use Gallopin Gourmet Shake from fresh market which has garlic, onion, green peppercorns, parsley, chives, tarragon, & oregano in it) and a dash of Mexican chili powder.
Add the can of the tomatoes.
Stir and simmer on low.
When the grits are 2 min from being done, turn heat to medium and add the shrimp to skillet and stir and cook till done. (Do not overcook the shrimp.)
Add the cheese to the grits and stir. Serve the shrimp mix over the jalapeño cheese grits.