- 30 minutes
- 1 hour
- 8 to 10
Best shrimp and grits in Salisbury!!
- Over medium heat fry bacon until crisp, about 10 minutes. You can chop into small pieces before or after you cook the bacon; set aside.
- In a 2-qt. saucepan, prepare grits as directed on box/bag. Reduce heat to low and stir in grits stiring frequently, until grits are tender and creamy, 30-40 minutes. Add in chicken broth and bacon. Stir in cheddar, and 2 tbsp. butter and season with salt (to taste); cover and set aside.
- When the grits have 4 to 5 minutes left to cook, add 1 lb. of shrimp in the grits be careful not to overcook your shrimp.
- Use the bacon grease to sauté 1 pound of shrimp.. Over medium-high heat, sauté garlic and lemon and add 1 pound of shrimp to skillet (use the bacon grease to sauté' the shrimp, turning once, until bright pink, about 2 minutes use the shrimp you sauted to put on top of the grits in the bowl. Top each bowl with sauté' shrimp and scallions.