I always loved shrimp and grits, but every time I tried to make it I did not like the recipe, and the grits ALWAYS took too long to make. One summer we went to a baseball tournament in Charleston, South Carolina. (Both volleyball and baseball sports tournaments were our family vacations for many years.) I enjoyed shrimp and grits at many different restaurants while we were there. I came home determined to create a great recipe that was quick and easy. Here it is!
1 c. quick grits
1 large clove of garlic, minced
½ tsp. salt
¼ tsp. pepper
2 c. shredded cheddar cheese
¼ c. butter, cubed
1 t. creole spice (I use “Slap your Mama”)
1 lb. peeled and deveined, cooked shrimp (31–40 per lb.), rinsed and drained
Old Bay seasoning
2 T. butter
4-5 slices of cooked bacon, crumbled
3 medium to large Roma tomatoes, seeded and chopped
4 green onions, chopped
2 T. chopped parsley
4 t. lemon juice
Prepare grits per package directions but add garlic, salt, pepper. Stir to combine. While grits are cooking, pat the shrimp with a paper towel, to remove excess water. Season the shrimp (both sides) with salt, pepper, and Old Bay seasoning. If you like a little kick, sprinkle with the Creole seasoning as well. Sauté the shrimp in the 2 T. butter (about 3 minutes per side) until they are cooked through.
When the grits are finished cooking, stir in cheese, 1 t. creole seasoning and butter until melted.
To serve, place grits on the plate then add shrimp, tomatoes, green onions, and parsley over the grits. Sprinkle with lemon juice, and additional Creole seasoning to taste.
*If I do not have the time to cook bacon, I will use the store-bought crumbled bacon.