Shrimp and Grits

So here is a great recipe to use up the leftover BBQ shrimp (if you have any). 

Shrimp and Grits

4 cups water

A little Salt and pepper

½ teaspoon of garlic powder

1 cup stone-ground grits (ok cheaters, you can use regular 5 minute grits)

3 tablespoons butter

2 cups shredded sharp cheddar cheese

1 to 2 pounds raw shrimp, peeled and deveined

4 to 6 slices bacon

1 tablespoon of lemon juice

½ cup of white wine

1 tablespoon of butter

¼ Cup of minced onion

½ tablespoon of minced garlic

Add-on: Roasted tomatoes are a great addition. 

optional: Marinate the shrimp with a couple tablespoons of olive oil, 2 tablespoons of Cajun seasoning and a tablespoon of lemon juice.

OR use peeled leftover BBQ shrimp!

Directions:

Bring water to a boil. Add salt and pepper and garlic powder. Add grits and cook until water is absorbed, about 20 to 25 minutes (or 5 minutes for cheaters). Remove from heat and stir in butter and cheese. You can use 5 minutes grits, but don’t use instant grits, yuck. If using 5 minutes grits, start the water after you fry the bacon.

Fry the bacon in a large skillet until crispy, set aside and chop. In grease, add onion and garlic and cook over med/low heat for 3-4 minutes, till onion is tender. Add raw shrimp and cook just until shrimp turn pink. Deglaze with white wine and add lemon juice and butter. Saute for 3-4 minutes. Remove from heat and stir for a couple more minutes till sauce thickens.

(If using cooked shrimp or leftover BBQ shrimp, peel shrimp, then wait and add the shrimp at the end and saute just long enough to heat the shrimp.)

Spoon grits into a serving bowl. Add shrimp mixture on top of grits. Sprinkle chopped bacon and green onions on top for garnish. Serve immediately.