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Brunch Shrimp and Grits

Brunch Shrimp and Grits

1½ pounds small shrimp, peeled and deveined
1½ tablespoons lemon juice
½ teaspoon Tabasco sauce
8 slices bacon, coarsely chopped (about 1 cup)
1/3 cup chopped green onions (white and tender green parts)
½ teaspoon minced garlic
2 tablespoons all-purpose flour
1 cup chicken broth
¼ cup half-and-half
Salt and black pepper to taste

In a bowl, toss shrimp with the lemon juice and Tabasco; set aside. For gravy, fry the bacon in a large skillet over medium heat until lightly browned, but not crispy. Stir in the green onions and garlic, and cook, stirring often, until softened, about 3 minutes. Sprinkle flour over onion mixture, stirring and scraping from the bottom of the pan until lightly browned, about 3 minutes. Stir in broth, half-and-half, salt, and pepper and cook, stirring, until the gravy thickens, about 5 minutes. Stir in the shrimp with accumulated liquid and cook until opaque, 3–5 minutes. Serve over hot Cheese Grits.
Yield: 6–8 servings

Cheese Grits:
1 cup quick grits
4 tablespoons butter
¾ cup shredded sharp white Cheddar cheese
½ cup grated Parmesan cheese
1 teaspoon ground red pepper
1 teaspoon paprika
Salt and black pepper to taste

Cook grits according to package directions. Stir in butter, cheeses, red pepper, and paprika. Season with salt and pepper to taste.




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