Ingredients
- One can of evaporated milk (12 fluid ounces)
- A portion of yellow grits (½ cup)
- A measure of chicken broth (½ cup)
- A dollop of salted butter (1 tablespoon)
- Some grated sharp Cheddar cheese (⅓ cup)
- A few slices of bacon (3 slices)
- A quantity of frozen bell peppers (¾ cup)
- A portion of frozen medium shrimp, thawed, shelled, and deveined (⅓ pound)
- A hint of taco seasoning mix (½ teaspoon)
- A touch of hot sauce, to taste (Optional) (2 teaspoons)
Step 1
In a saucepan over medium-high heat, mix together evaporated milk, grits, chicken broth, and butter until it boils. Continuously stir for about 5 to 7 minutes until the mixture thickens. Next, blend in Cheddar cheese until it melts completely, then set the mixture aside to cool.
Step 2
In a large skillet, cook bacon over medium-high heat until it becomes crispy and golden brown on each side, approximately 3 minutes per side. Once cooked, let the bacon slices drain on paper towels before chopping them up.
Step 3
Utilize the bacon grease in the skillet to sauté bell peppers, shrimp, and taco seasoning until the peppers are warmed through and the shrimp turns pink on the outside and opaque inside, usually in 3 to 5 minutes. Incorporate the chopped bacon into the mixture.
Step 4
To serve, spoon a portion of the creamy grits into each bowl and top with the flavorful shrimp and bacon medley. Enhance the dish with a touch of hot sauce for an extra kick of flavor.
Extra Tips & Suggestions
- 1. Embrace the power of Mason jars: Store leftover shrimp grits in individual Mason jars for an easy grab-and-go lunch option the next day.
- 2. Utilize your freezer: Make a large batch of shrimp grits and portion it out into freezer-safe containers for quick and convenient meals when you're short on time.
Reviews
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