Hello ladies! Is it Friday yet?! Today I am sharing a recipe that is a staple here in the South- shrimp and grits! I haven’t had this amazing dish in ages, but over Christmas Walker’s mom made it one night for dinner and I was reminded how much I love shrimp and grits! Today I am sharing my recipe for smoky bacon shrimp and easy gouda grits!
The pairing of the smoky flavors of the shrimp goes perfectly with the creamy gouda. I love serving this dish with garlic bread made with Hawaiian rolls and crisp white wine.
Shrimp and Grits
Ingredients:
1 tablespoon butter
1 tablespoon EVOO
1 large onion, finely diced
2 cloves garlic, finely chopped
8 ounces bacon, chopped
20 medium to large shrimp, peeled and deveined
1/4 cup scallion, chopped
S&P to taste
3-4 dashes of liquid smoke
1/2 TBSP smoked paprika
2 cups instant grits
1 cup gouda, shredded
Directions:
Add the butter and EVOO to skillet or Dutch over over medium heat.
Once butter has melted, add the onion and garlic and cook until almost soft.
Add the bacon to the skillet set over medium-high heat until cooked.
Add the shrimp and cook until pink.
Meanwhile, cook grits according to directions on package.
Once cooked, add gouda and stir until melted.
Serve shrimp over grits and top with scallions.
More recipes to love:
salmon pasta with brandy sauce | make ahead mashed potatoes |pâté
Kisses and foodie wishes,
