Whew chile, shrimp and grits may just be THE ultimate Sunday brunch comfort food. Rich creamy grits with the addition of cheddar cheese, shrimp and bacon make this version of a classic southern dish extra flava-full! Pair it with a refreshing cool drink like a Mimosa, mint julep, sparkling lemonade or a fruity and acidic white wine like the J. Moreau & Fils Vouvray or the Deloach Vineyards Trilogy White Blend from the Boisset Collection. You can thank me later.
Here’s my recipe, adapted from a recipe created by Food Network Chef, Bobby Flay. You can omit the bacon if you don’t eat pork, and perhaps add a little more smoked paprika – the smoky flavor adds an element to this dish that’s hard to replicate
Southern Shrimp and Grits
2 cups water
2 cups of milk
Salt and pepper
1 teaspoon smoked paprika
1 cup stone-ground or old-fashioned grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
How to Make It:
- Bring water to a boil, then add milk and heat until the liquid starts to bubble, but don’t bring it to a full boil because you may scald the milk. Add the salt, pepper and smoked paprika. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately and prepare to relax. Bless your heart, it’s about to be Thanksgiving week, and Sunday afternoon is the perfect time to take a nap.