Shrimp and Grits

Delight in the savory goodness of Shrimp and Grits, a quintessential Southern dish that combines creamy grits with succulent shrimp and a rich and flavorful sauce. Perfect for breakfast, brunch, or dinner, this dish is sure to satisfy your craving for comfort food with a Southern twist.

Ingredients:

• 1 cup stone-ground grits
• 4 cups water
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 4 slices bacon, chopped
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon flour
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley
• Hot sauce for serving

Instructions:

1. In a medium saucepan, bring the water to a boil. Stir in the grits and reduce the heat to low. Cook, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes. Season with salt and pepper to taste.
2. While the grits are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the drippings in the pan.
3. Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
5. Sprinkle the flour over the vegetables in the skillet and cook, stirring constantly, for 1-2 minutes.
6. Gradually pour in the chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet. Cook until the sauce thickens, about 2-3 minutes.
7. Stir in the heavy cream and cooked bacon. Return the shrimp to the skillet and cook for another minute to heat through.
8. Serve the shrimp and sauce over the creamy grits, garnished with chopped parsley and hot sauce on the side.