Shrimp and Grits

For some reason, I had a craving for shrimp and grits last week but never got around to making it. I had a friend over for dinner this Sunday night and decided this would be the perfect dish to make for a cold Sunday night. I have never made this dish before but I knew I wanted my grits to be super cheesy. So, I started from there. This recipe for shrimp and grits is incredibly fast and so delicious. I had seconds.

Shrimp and Grits:
Courtesy of epicurious.com

6 cups water

1 12-ounce can evaporated milk (do not use fat-free)
1 box quick-cooking grits
1 1/2 cups (packed) coarsely grated sharp white cheddar cheese
5 bacon slices, chopped
2 cups sliced baby bella mushrooms
1 cup chopped onion
3/4 cup chopped green bell pepper
2 1/4 cups chopped plum tomatoes, divided
1 pound uncooked large shrimp, peeled, deveined
1 tablespoon hot sauce

Bring water and milk to boil in large saucepan. Gradually whisk in grits. Reduce heat to medium. Simmer until grits are thick, stirring often, about 20 minutes. Mix in cheese; season with salt and pepper.


Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Transfer bacon to paper towels. Add mushrooms, onion, bell pepper, and 1 1/2 cups tomatoes to drippings in skillet. Sprinkle with salt and pepper. Sauté over medium-high heat until vegetables are tender and sauce is thick, about 12 minutes. Add shrimp, hot sauce, and 3/4 cup tomatoes to skillet. Sauté until shrimp are just opaque in center, about 4 minutes.
Spoon hot grits into bowls; top with shrimp and sauce.


And for dessert, my friend brought these lovely crepes that were absolutely amazing!