Recipe Corner



Shrimp & Grits

2 cups chicken broth
2 cups milk
6 Tbsp. butter
1 tsp. salt
½ tsp. pepper
¾ cup old fashioned grits
1 cup cheddar cheese, shredded
1 lb. uncooked medium shrimp, peeled
1 Tbsp. hot sauce
2 tsp. blackening seasoning
8 strips of bacon
3 garlic cloves, minced
4 green onions, chopped

Combine chicken broth, milk, butter, salt, and pepper in a saucepan and bring to a boil. Whisk in grits, reduce heat to low, cover, and simmer for one hour, whisking every 10 minutes. Add cheese and stir. Set aside and keep warm until ready to serve.

Toss shrimp with hot sauce and blackening seasoning and set aside. Saute bacon in a large skillet until browned and crisp. Add garlic and shrimp to the bacon grease and cook until shrimp turn pink, about 3 to 5 minutes.

To serve, ladle grits in a bowl, top with shrimp, bacon, and green onions. Grits can be thinned with milk when ready to serve if they have gotten too thick.

We live in the south, so who doesn’t love shrimp and grits?! This is not a hard dish to make, but I seem to only make it on special occasions for some reason. Any leftover grits can be refrigerated and warmed up with some additional milk to thin them out again. They are just as good the next day!

-Jenna Wood