Cookbook:Shrimp and Cheese Grits

| Southern U.S. cuisine | Breakfast Cuisine | Seafood

Ingredients

 * 3–4 strips thickened smoked bacon, diced
 * 1 pound large shrimp
 * 6 servings of grits
 * 1 cup shredded sharp cheddar cheese
 * ¼ cup butter
 * ½ large sweet onion, cut into thin strips
 * ½ yellow bell pepper, cut into strips
 * ½ red bell pepper, cut into strips
 * 2–3 cloves garlic, minced
 * ¼–½ teaspoon hot sauce, or to taste (optional)
 * juice of one lime

Procedure

 * 1) Fry bacon until crisp, remove and set aside.
 * 2) Sauté onions, garlic, and peppers in bacon grease, add lime juice and hot sauce and set aside.
 * 3) Prepare grits per the directions on box. Add cheese and butter when done cooking to allow for them to melt, then set aside.
 * 4) Stir when done melting.
 * 5) Sauté the shrimp until they turn pink, about 2–3 minutes.
 * 6) Place the grits and cheese in large serving container and place the shrimp down the center of the container.

Notes, tips, and variations

 * If served on individual dish/platter, serve sliced limes on the side.
 * In preparing the grits, you may want to use condensed milk instead of water to make the grits for an extra creamy texture!
 * As an alternative, add garden peas to grits and serve with steamed bell peppers, zucchini, yellow squash, and mushrooms on the side. Adds a great taste texture with the peas!
 * If you are planning to use unpeeled shrimp, plan an extra 20 minutes to peel the shrimp!