Shrimp and Grits


By Mick Spillane


Paula Deen shared this recipe with me one night when we were sipping mint juleps and gnawing on sticks of butter. It most certainly is a hearty one dish-meal or a meal you only eat once in your life.




1 cup stone-ground grits

Salt and pepper

¼ cup butter

2 cups shredded sharp Cheddar cheese

1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or    


6 slices bacon, chopped into tiny pieces

4 teaspoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 cup thinly sliced green onions, white and green parts

1 large garlic clove, minced



1. Bring 4 cups water to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.


2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and sauté over medium heat just until they turn pink, about 3 minutes. Do not overcook. Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.



3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.


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