Ingredients Jump to Instructions ↓

  1. 2 1/3 cup(s) whole milk

  2. 2 cup(s) water

  3. Salt

  4. Pepper

  5. 1 cup(s) quick-cooking grits (not instant)

  6. 6 slice(s) bacon , chopped

  7. 1 bunch(es) green onions , thinly sliced

  8. 2 clove(s)

  9. garlic , finely chopped

  10. 1 small red pepper , finely chopped

  11. 1 pound(s) frozen shelled and deveined raw shrimp , thawed

  12. 1/2 teaspoon(s) Louisiana-style hot sauce

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, heat 2 cups milk, water, and 1/8 teaspoon salt to simmering on medium-high. Whisk in grits. Cover; reduce heat to medium-low. Cook 10 minutes or until liquid is absorbed and grits are tender, stirring often. Keep warm.

  2. Meanwhile, in 12-inch skillet, cook bacon on medium-high 5 to 7 minutes or until brown and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper-towel-lined plate. Discard all but 2 tablespoons of fat in pan.

  3. To same skillet, add green onions, garlic, and 1/4 teaspoon freshly ground black pepper. Cook 2 minutes, stirring. Add red pepper; cook 2 minutes, stirring often. Stir in shrimp and remaining 1/3 cup milk; cook 5 to 6 minutes or until shrimp just turn opaque, scraping up browned bits. Remove from heat. Stir in bacon and hot sauce.

  4. To serve, spoon grits into shallow bowls; top with shrimp. Garnish with additional green onions and hot sauce, if desired.

  5. Tips & Techniques Time-Saving Tip: To quick-thaw the shrimp, place in a colander and rinse with cool water.


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