Shrimp & Grits

I finally did it. I have had Shrimp and Grits up and down the East Coast, and I finally gave a shot! I cooked them for myself and my family. As most recipes do, it turned out much easier than expected. Sometimes you just have to give it shot, I am glad I did. I found this recipe on the internet, it is actually by Bobby Flay. You already know this is going to be delicious…..
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Shrimp And Grits

  • Servings: 4-6
  • Difficulty: easy
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What you’ll need:

1 pound shrimp, peeled and deveined
1 cup grits
3 tbsp butter
2 cups shredded sharp cheddar cheese
6 slices of bacon, chopped
4 tsp lemon juice
2 tbsp chopped parsley
1 cup thinly sliced scallions
1 clove garlic, minced
​salt and pepper

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Panfry the bacon and cut into small pieces. Then bring 4 cups of water to a boil, add salt and pepper. Add grits and cook for 20 to 25 minutes. Next pat shrimp dry and sauté them until the shrimp are pink in the bacon grease.
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Add bacon, lemon juice, garlic, parsley and scallions to the shrimp and sauté for 3 minutes. When the grits are done, remove them from the heat and stir in the cheddar cheese..
Yes, you read correctly! This is all! Super simple and amazingly delicious…Bon Apetit!
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Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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