Creole Shrimp and Grits
For the Grits
  • 2 cups stone ground grits
  • 2 quarts boiling water
  • 2 teaspoon salt
  • 1 stick melted butter
For the Creole Shrimp
  • 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
  1. Cook bacon, save drippings.
  2. Cook grits according to package directions, while you cook mixture below. Once done, stir in melted butter.
  3. 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.
  4. 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.
  5. Add shrimp and bacon to tomato mixture and heat.
  6. Pour over hot grits.
Recipe by Faithful Provisions at