Breakfast
Lowcountry Shrimp & Grits
Cajun-seasoned shrimp and crisp bacon sit over creamy cheddar grits, finished with lemon juice and scallions.
Serves 4
Directions
Cook the bacon in a skillet over medium heat for 6 to 8 minutes, until crisp. Transfer to paper towels, leaving a thin coating of drippings.
Bring the broth and salt to a boil in a saucepan. Slowly whisk in the grits and reduce the heat to low.
Cook for the package time, stirring often, until creamy. Remove from the heat, stir in the cheddar and butter, and cover.
Pat the shrimp dry and toss with Cajun seasoning. Heat the bacon drippings over medium-high heat.
Cook the shrimp in one layer for 2 to 3 minutes per side, until firm, pearly, and opaque throughout.
Remove the skillet from the heat and stir in the lemon juice. Loosen the grits with hot water if they have thickened.
Spoon the grits into bowls and top with shrimp, pan juices, bacon, and scallions.
