Shrimp & Grits Recipe

Cook the Shrimp

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add shrimp, lemon juice, salt, and black pepper. Cook until shrimp are pink and opaque, about 3-4 minutes. Set aside.

Cook the Grits

In a pot, bring water and salt to a boil. Stir in grits and reduce heat to low. Cook for about 20-25 minutes, stirring frequently until thickened. Stir in milk, cheddar cheese, parmesan cheese, and butter until creamy.

Make the Bacon Sauce

In a skillet, cook chopped bacon until crispy. Remove bacon and set aside, leaving drippings in the pan. Add onion, bell pepper, celery, and garlic to the pan. Sauté until vegetables are softened. Stir in tomato paste, cayenne pepper, and chicken broth. Simmer for 10 minutes. Add bacon back into the sauce.

Sauté Spinach and Cook Eggs

In a separate pan, sauté spinach until wilted. In another pan, fry eggs sunny-side up, seasoning with salt and pepper.

Make the Biscuits

Preheat the oven to 450°F (230°C). In a bowl, mix flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined. Drop spoonfuls onto a baking sheet and bake for 12-15 minutes until golden brown.

Assemble the Dish

On a plate, serve a generous scoop of cheese grits. Top with sautéed shrimp and creole bacon sauce. Add wilted spinach and a sunny-side up egg on top. Serve with a biscuit on the side.