Louisiana Shrimp and Grits

Happy Saturday ! I hope you had a great week :

Today I am pairing two Louisiana classics for brunch : Music and Shrimp and Grits :

Southern Shrimp and Grits :

2 cups reduced-sodium chicken broth

2 cups 2% milk

1/3 cup butter,

3/4 teaspoon salt1/2 teaspoon pepper

3/4 cup uncooked old-fashioned grits

1 cup shredded cheddar cheese

In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.

Shrimp :

  • 8 slices of bacon
  • 1 lb of cleaned shrimp
  • 3 cloves of minced garlic
  • 1 tsp Creole seasoning

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

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