Recipe Directions
- Preheat grill to medium-high heat.
- In a large bowl, toss shrimp with olive oil, salt, and pepper.
- Grill shrimp for 2-3 minutes per side, or until opaque and cooked through. Remove from grill and set aside.
- In a medium saucepan, bring chicken broth to a boil. Slowly whisk in grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally, until thickened.
- Stir in cheddar cheese until melted and smooth.
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon from skillet and drain on paper towels, reserving 1 tablespoon of bacon fat in the skillet.
- Add garlic to skillet and cook for 1 minute, or until fragrant. Add green onions and cook for an additional 1 minute.
- Add cooked grits to skillet and stir to combine.
- Serve grilled shrimp over grits, garnished with crispy bacon, parsley, and lemon wedges.
Kitchen Equipment Needed
- Grill
- Large bowl
- Medium saucepan
- Whisk
- Large skillet
- Wooden spoon or spatula
- Paper towels
How to Store Leftovers
Store any leftover grilled shrimp and grits in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through.
Food and Drink Pairings
This grilled shrimp and grits pairs well with a variety of beverages, including crisp white wines, such as Chardonnay or Sauvignon Blanc, or a light and refreshing beer, such as a Pilsner or Lager. For a non-alcoholic option, try serving it with a glass of sweet tea or lemonade.
