Lisa Williams | Central Texas EC
“I fell in love with shrimp and grits while eating at a favorite establishment in Fredericksburg,” Williams says. This version is her best attempt at recreating the dish. “My family loves it, and I serve it as an appetizer to a finely grilled steak meal.”
4 slices honey bacon (or regular bacon)
2 cups chicken broth
1/2 cup yellow corn grits
4 ounces cream cheese
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
16 extra-large shrimp, peeled and deveined
1 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons light brown sugar
1/4 teaspoon sweet paprika
2 tablespoons olive oil
2 green onion stalks, chopped
1/2 cup barbecue sauce
1. In a large skillet, cook the slices of bacon over medium heat until crisp. Remove from skillet and crumble. Wipe skillet clean and set aside to use later for the shrimp.
2. In a medium to large saucepan, bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally. When grits have absorbed the liquid, add cheeses and salt and pepper. Stir mixture well, cover and remove from heat.
3. Place the shrimp in a mixing bowl and add the onion powder, garlic powder, brown sugar and paprika, tossing until shrimp are evenly coated. Heat olive oil in the large skillet over medium-high heat. Add the shrimp and cook about 3 minutes on each side or until pink and tender.
4. To assemble the shrimp and grits, add a heaping serving of grits to four small bowls. Top with shrimp, chopped green onions, chopped bacon and drizzle with barbecue sauce.
If you prefer your shrimp and grits more savory than sweet, omit the brown sugar and use regular bacon.