Shrimp N’ Grits

Sometimes I cook.  I rarely never follow recipes.  And, I certainly never measure anything (by normal measurement standards anyway).

Today, I made Shrimp N’ Grits for the family.  As I life long northerner, I’m sure there’s a thing or two I can learn when it comes to grits, but these shrimp n’ grits were pretty bomb.

Serves 4


4 cups water
1 cup Grits
Salt to taste
(Here’s were the measurements get a bit unorthodox.)
1 sq inch cube of  Butter
3 hand fulls Shredded Cheddar Cheese
1 (or 2 if you like spicy) Jalapeno, roasted, seeded and minced
Hot Sauce (preferably Cholula ) to taste
Pepper to taste
2-3 strips of Bacon, crumbled
25 Jumbo Shrimp
4 cloves of Garlic (Goodfellas style, it’s all about surface area, baby)
3 bottle caps (like, liter of soda type bottle caps) of Lemon Juice
2 bottle caps of Green Onion
Half a shot glass of Parsley


Roast jalapeno over grill until skin blisters, remove skin and seeds. Mince jalapeno.  Boil water, add salt, add grits.  Cook until grits get thick, stirring consistently.  Add butter, cheese, jalapeno.  Mix until smooth.  Add hot sauce and pepper to taste.

Fry bacon.  Drain bacon on a paper towel.  Cook shrimp in bacon grease until it starts to turn pink.  Add garlic, lemon juice, crumbled bacon, parsley and green onion.  Finish cooking the shrimp.

Serve shrimp mixture over spooned grits.


And, that’s how you get your Shrimp N’ Grits on.


P.S.  Is it really obnoxious, me using “n'” instead of “and”?  Too bad.


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