Shrimp and Grits


2 lbs shrimp (peel and deveined)
3 cans chicken stock
2 cups grits
1 stick butter
¾ cup half and half
1 cup cheddar cheese
½ cup parmesan cheese
8 strips pieces bacon
1 lb. hot sausage (medium if you prefer it not spicy)
1 onnion chopped
1 green pepper chopped
1 bunch green scallions
1 tsp Oregano
1 tsp cayenne pepper
Couple dashes Tabasco
Bay leaves
Lemon juice


Cook grits in 2 cans chicken stock. Add ¾ cup half and half, 1 cup cheddar cheese and ½ cup Parmesan cheese. Simmer on low.

Cook sausage and put aside. Cook bacon drain and crumble on the side. Saute’ onion in bacon drippings and ½ stick butter with one tablespoon chopped garlic. Add oregano, cayenne pepper, Tabasco. A couple of Bay Leaves. Cover; cook 5-7 minutes. Add sausage with ¾ can chicken stock.

Cook covered about 5 minutes. Add shrimp; sprinkle with lemon juice and a little Seasoning salt. Cook until shrimp turn pink. 3-5 minutes. Spoon shrimp onto grits and then sprinkle with crumbled bacon and scallions.


No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: