1 1/2 cups quick- cooking grits
One 12oz can evaporated milk
1 1/2 cups grated cheddar cheese (about 5 oz)
5 scallions, white and green portions thinly sliced separately
salt and pepper
6 slices of bacon, thinly sliced crosswise
1lb large shrimp, peeled and deveined
1. In a large saucepan, bring 5 cups of water and evaporated milk to a boil. Lower the heat to med-low, stir in grits, partially cover and simmer, stirring, until just thickened, about 15 mins. Remove from heat, stir in cheese and three-quaterse of the scallion greens, season with salt and pepper and cover to keep warm.
2. While grits are cooking, in a large skillet, cook bacon over med-high heat until almost crisp, about 8 mins. Season the shrimp with salt and pepper and stir into the pan along with the scallion whites; cook until the shrimp is opaque, about 3 mins.
3. Divide the grits among bowls and pour shrimp mixture over the top. Sprinkle with remaining scallions.
Yum! YUM! yum! YUM! Yum! Did I say, "Yum!"? I hardly ever cook using salt, but the grits do need much more than I expected (maybe even 1-2 teaspoons). And this is even better the next day for lunch!! Thanks Lanie! -Jennifer
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