Shrimp Bacon And Grits For One Recipe. Add the grits, 1 tsp kosher salt, and 1 tsp freshly cracked black pepper. Pour hot gravy into a puddle on plate and lay grits on top.
Charleston Shrimp and Grits Julias Simply Southern from juliassimplysouthern.com
Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Put the shrimp in a bowl and season with the pepper, cayenne, smoked paprika and 1½ tsp of salt. When bacon is almost crisp, add shrimp and cook until heated through, about 1 minute.
Tip The Grits Into A Pan Then Pour Over The Milk.
When bacon is almost crisp, add shrimp and cook until heated through, about 1 minute. Sprinkle with the other 1/4 tsp of cajun seasoning and the other pat of butter. Sprinkled the cheddar cheese over top.
Sprinkle The Cheddar Over The Grits And Heat In The Oven Until Melted, About 3 To 5 Minutes.
Add 1/2 teaspoon salt and slowly pour in grits while stirring to keep smooth. Add the salt, then slowly add the grits in a thin steady stream. Bacon and shrimp drain and dry the shrimp and add them to a large bowl.
Garnish With Parsley And Paprika.
Place the skillet back on the heat (do not wash). Stir in 1 cup cheddar cheese until melted. Add the light green scallions, celery, bell.
Leave For Few Minutes To Drain Water.
Stir constantly with a wooden spoon. Remove the vein from the center of the shrimps. 3 to 4 slices bacon.
(Drain For A Moment On Paper If Desired).
Reduce heat to a simmer and cover. Season with the cajun seasoning, salt, and black pepper and set aside. Season the shrimp on both sides with the cajun seasoning mix.
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