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 grit
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 the broth is absorbed (approximately 20 - 25 minutes). Remove from heat and stir in butter and cheese.
Rinse and pat dry shrimp. Fry bacon. Remove the bacon and set it on a 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 a bowl and add shrimp mixture on top. Serve immediately.