I absolutely love shrimp and grits, but because I’m lactose intolerant, there’s only so much of it I can eat. Basically, how much do I want my tummy to be pissed off at me! This recipe is rich, but not as rich as it could be with tons of different cheeses and cream. What’s important is there’s butter, some cheese, and tons of flavors! Even better, I’m using ingredients that are conveniently found in your kitchen cupboards.
Southern Style White Cheddar Shrimp and Grits
- 1 cup Quaker Oats Old Fashioned Grits
- 2 cups 2% milk
- 2 cups water
- 2 tsp chicken base
- 1/3 cup butter
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 cup white cheddar cheese OR 5 slices
- 2 lbs jumbo shrimp deveined with tail-on
- 8 slices thick-cut bacon
- 1/2 cup diced onion or 1 teaspoon of onion powder
- 1/2 cup red or green bell pepper
- 3 minced garlic cloves
- 1 1/2 cups 2% milk
- 1 tsp cajun seasoning
- 1 pinch Italian seasoning, rosemary, fennel, paprika, red pepper flakes add a small pinch of each ingredient for flavor.
- 4 tbsp butter
- In a large saucepan, add water, chicken base, milk, butter, salt and pepper, and bring to a boil.
- Slowly stir in the grits. Reduce heat to medium-low. Cover and cook for 12 - 14 minutes or until thicken.
- Stir occassionly to prevent sticking and clumping. The grits should be nice and smooth. If clumping does occur, use a whisk to stir and remove the clumps. If it's too thick, add a little milk.
- Stir in cheese until melted. Turn off the stove. Set grits aside and keep warm.
- Rinse shrimp, pat dry, and set aside.
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon to a paper towel. Drain the pan, but keep at least 2 tablespoons of the bacon drippings.
- Sauté the shrimp in the bacon grease, add butter, onion, bell pepper, garlic, and cajun seasoning. Next add a small pinch of Italian seasoning, rosemary, fennel, paprika, and red pepper flakes. Cook shrimp until they're pink.
- Dice and stir in bacon.
- Stir in milk and heat for about 2 minutes.
- Once sauce is complete, serve over grits.