Easy Classic Shrimp and Grits

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 1/2 cups chicken stock/broth (divided)

2 cups whole milk

4 tablespoons butter (divided)

3/4 cup stone-ground grits

1 cup sharp cheddar cheese (shredded)

4 strips bacon (or 2-3 thick-cut slices)

1 lb. jumbo shrimp (peeled and deveined)

kosher salt (to taste)

black pepper (to taste)

thinly sliced green onions (for garnish, optional)

Directions

Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside off heat - they will finish softening up while they sit.

Cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.

Drain all but 2 tablespoons of the bacon grease from the skillet.

Rinse the shrimp with cold water and pat dry. Season with salt and pepper, and any other spices you want to add (optional). Cook in the bacon grease until only just cooked- about 2 minutes per side.

Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.

Stir in the cheese to the grits (1 cup) until melted.

Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions, if using. Serve immediately.

Nutrition

• Calories: 610 kcal
• Total Fat: 36 g
• Saturated Fat: 19 g
• Cholesterol: 372 mg
• Sodium: 1892 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Total Sugars: 7 g
• Protein: 40 g