Shrimp and Grits Recipe

2 to 3 slices bacon
grits, for 4 to 6 people
1 to 1 1/2 pounds shrimp
1 small onion, finely minced
1 can (14.5 ounces) crushed tomatoes with juice
1/2 teaspoon ground cayenne pepper, or to taste

Cook 2-3 slices bacon until done but still tender, set aside. Prepare grits per directions, adding a small finely minced onion before starting cook time, clean shrimp, when grits are almost done, chop shrimp into halfs, crumble up bacon and toss both into grits.

Continue cooking until grits are ready. Add crushed tomatoes (juice and all), then add hot pepper.
I serve this with scrambled eggs and hash browns.

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Shrimp and Grits

For the grits:
2 cups water
1/2 cup yellow grits
1/2 cup white grits
2 cups whipping cream
1/2 teaspoon salt
2 Tablespoons butter
pinch of white pepper
pinch of cayenne pepper
pinch of nutmeg
1 cup grated white cheddar cheese
1/2 cup shredded Parmesan cheese
For the shrimp:
6 slices of bacon
1 large clove garlic
1 cup sliced scallions
2 cups sliced mushrooms
2 Tablespoons lemon juice
1 pound peeled shrimp
Tabasco sauce
salt
pepper

For the grits, bring 2 cups of water to a boil. Remove from heat and add 1/2 cup yellow grits and 1/2 cup white grits. Add 2 cups of whipping cream. Return to medium low heat and stir frequently for at least 1 hour. Add salt, butter, and a pinch each of white pepper, cayenne pepper, and nutmeg. Before serving add 1 cup grated white cheddar cheese and 1/2 cup shredded parmesan.

For the shrimp, fry bacon cut in small pieces. In the drippings over medium heat add, clove garlic, scallions, mushrooms, lemon juice, and shrimp. Add in Tabasco sauce, and a generous amount of salt and pepper to taste. Saute onions, mushrooms and garlic. When tender, add shrimp and seasonings and cook until shrimp are pink. Serve over grits.

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Shrimp and Grits Recipe

2-1/2 cups canned low-salt chicken broth
4 tablespoons butter
3/4 cup quick-cooking white grits
3 tablespoons cream cheese
2 tablespoons half and half
1/2 cup chopped green onions

1 lb. uncooked medium shrimp, peeled, deveined
2 tablespoons fresh lime juice

Combine chicken broth and 1 tablespoon butter in heavy medium saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Mix cream cheese and half and half into grits. Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes. Stir in green onions. Remove mixture from heat.
Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp and sauti just until shrimp are cooked through, about 3 minutes. Stir in lime juice. Remove skillet from heat. Spoon grits onto center of plate. Top with shrimp and drizzle with lime butter from skillet.

Serves 2

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Recipe: Shrimp and Grits
Site: www.recipelink.com/gm/14/11320
This dish is also known as "Classic Charleston Breakfast Shrimp."

SHRIMP AND GRITS Recipe at Epicurious.com
Site: www.epicurious.com/recipes/recipe_views/views/233262
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Creamy Shrimp and Grits, Grits Recipe, Shrimp Recipe
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Site: www.cooksrecipes.com/seafood/carolina-shrimp-and-grits-recipe.html