Creole Shrimp and Grits
- 2 cups stone ground grits
- 2 quarts boiling water
- 2 teaspoon salt
- 1 stick melted butter
- ¼ – ½ pound apple or maple cured bacon (Cook medium, not real crisp; drain-reserve drippings.)
- 1 – 1.5 pounds peeled shrimp
- 1 cup onions, finely chopped
- 1 cup celery, finely diced
- 1 can diced tomatoes with juice
- Black pepper, to taste
- Cook bacon, save drippings.
- Cook grits according to package directions, while you cook mixture below. Once done, stir in melted butter.
- Saute shrimp in bacon drippings, remove from pan and put on plate (don’t put on paper towel). When they are “c” shaped they are done.
- Add more bacon drippings to same pan (or butter) and saute onions and celery until translucent. Then add tomatoes and black pepper. Cook to heat.
- Add shrimp and bacon to tomato mixture and heat.
- Pour over hot grits.
Recipe by Faithful Provisions at https://faithfulprovisions.com/cooking-101-creole-shrimp-grits/
3.4.3174