Sami Craine Owens shared a recipe that's a take on Food Network Star Bobby Flay's shrimp and grits. There are small but significant changes that add more flavor to the delicious southern dish. A subtle tweak here and there can make all the difference in the world.
tip: If you would like a richer, creamier grit, go ahead and add a 1/2 cup of cream cheese. It's all a matter of preference.
4 cups low sodium chicken broth
salt and pepper
1 cup stone-ground grits
3 Tbs. butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices of bacon, chopped
4 tsp. lemon juice
2 Tbs. chopped parsley
1 cup sliced scallions
1 large clove garlic, minced
Bring chicken broth to a boil. Add salt and pepper. Add grits and cook until broth is absorbed (approximately 20 - 25 minutes). Remove from heat and stir in butter and cheese.
Rinse and pat dry shrimp. Fry bacon. Remove bacon and set on paper towel. Add shrimp to bacon grease. Cook until pink. Turnover once while cooking. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Sauté' for three minutes.
Ladle grits into bowl and add shrimp mixture on top. Serve immediately.