Every once in awhile I impress myself with a dish I make. This just so happens to be one of those times. Don’t get it
twisted. I’m not tooting my own horn over here, I really am my own biggest critic. The hubs is usually the one with the rave reviews. But this time, I have to say… I done good.
Going to college in the eastern NC, shrimp and grits was a classic dish found on just about every menu in town. My version is simple, savory and possibly just as good as some of my favorite seaside spots. You be the judge. Try it for yourself! 🙂
- Start by slowly adding grits to boiling water in a small pot over high heat. Stir well and reduce to a simmer. Cook grits for 10-15 minutes or until thick and creamy. Continue stirring grits while adding cheese, margarine, garlic, and salt + pepper to taste. Remove from heat & set aside.
- Next, begin cooking bacon in a large saute pan over med-high heat. Remove once cooked through, and let dry on paper towel. Do not remove bacon grease from pan.
- Add onions, shrimp, and garlic. Stir well. Season with Old Bay Seasoning
- Once shrimp begin to turn pink, add wine and scrape brown bits from the bottom of pan.
- Let simmer until shrimp are cooked through and sauce reduces. Finish by adding bacon, green onions, and more Old Bay Seasoning if desired.
- Serve shrimp over grits & enjoy!