🛒 Ingredients
🍳 Creamy Grits:
🌽 1 cup stone-ground grits
🥛 4 cups milk (or half milk / half water)
🧈 2 tbsp butter
🧀 1 cup cheddar cheese, shredded
🧂 Salt to taste
⚫ Black pepper to taste
🦐 Shrimp:
🦐 500g shrimp, peeled & deveined
🧂 Salt and black pepper
🌶️ 1 tsp paprika
🧄 3 garlic cloves, minced
🧈 2 tbsp butter
🥓 4 slices bacon, chopped (optional but recommended)
🧅 1/2 onion, finely chopped
🍋 1 tbsp lemon juice
🌿 Parsley for garnish
👨🍳 Instructions
🌽 Creamy Grits
🥛 In a pot, bring milk to a gentle simmer.
🌽 Slowly whisk in grits to avoid lumps.
⏳ Cook on low heat for 15–20 minutes, stirring often.
🧈 Add butter, salt, and pepper.
🧀 Stir in cheddar cheese until creamy and smooth. Set aside.
🦐 Shrimp
🥓 Cook bacon in a pan until crispy. Remove and set aside.
🧅 In the same pan, sauté onion until soft.
🧄 Add garlic and cook 1 minute.
🦐 Add shrimp, season with salt, pepper, and paprika.
🔥 Cook shrimp 2–3 minutes per side until pink and juicy.
🍋 Add lemon juice and mix.
🍽️ Serve
🍳 Spoon creamy grits into a bowl.
🦐 Top with garlic shrimp and crispy bacon.
🌿 Garnish with parsley and serve hot.
💡 Notes
🧀 Extra cheese = extra creaminess.
🌶️ Add hot sauce for a spicy Southern kick.
🧈 Don’t rush grits—slow cooking gives best texture.
🍞 Perfect with crusty bread or breakfast eggs.
