Who doesn’t love grits?
Throw in some colorful peppers and delicate shrimp and you’ve got a delicious and creamy rendition of a lowcountry classic.
- 1 c grits
- 2-3 cups water
- 1 tablespoon salt
- 1/2 stick butter
- 2-3 strips smoked bacon
- 1/2 tbsp. vegetable oil
- 1 tbsp. self-rising flour
- ½ cup heavy cream
- 1/4 green pepper, chopped
- 1/4 red bell pepper, chopped
- 1/4 stalk celery, chopped
- 1/4 yellow onion, chopped
- 1/2 lb medium shrimp, peeled and deveined
- Sprinkle salt and black pepper
- 1/8 tsp. garlic powder
- Place grits in a pot with water and rinse grits several times.
- Add 3 cups of water and cook, stirring occasionally to keep grits from lumping. Add salt. If needed, add more water.
- For smooth grits cook at least 1 hour or more.
- When grits are cooked, butter and stir until combined.
- Fry the bacon in a 12-in skillet. When bacon is done, set aside and reserve grease in pan.
- Add vegetable oil. When the oil is hot, add the flour and stir until cooked to a golden-brown color.
- Slowly stir in cream until mixture thickens a little.
- Add peppers, celery, and onion to roux and stir for about 2 minutes.
- Cover and let simmer until thickened, about 10-15 minutes.
- Season shrimp with salt, black pepper, and garlic powder. In the last 3 minutes, add the shrimp.
- To plate, place shrimp mixture on top of grits.