Shrimp and grits
Shrimp and grits is a Southern dish everyone—regardless of in which you are from—should know how to make. Ours is the very best for the following the causes.
one. The shrimp cooks in bacon unwanted fat.
Because shrimp cooks so speedily (only a couple minutes per side!), you can saut it in bacon body fat without a danger of burning. If you want to maintain it vegetarian, cook the shrimp in butter as an alternative.
two. We use chicken broth + water to cook the grits.
Cooking grits (or rice or quinoa) in broth is an easy way to include flavor. To make sure that it really is not as well overpowering, we normally use a combo of equal parts water and chicken broth. If you want to use vegetable broth, go ahead. And if you want to skip the broth all collectively, just use 4 cups water.
3. The grits are CHEESY.
All excellent grits have cheese. Ours has a ton of cheddar, which will get mixed in with butter at the extremely end. The grits will be so creamy, you can just skip the hefty cream all together.
four. Lemon juice rounds it all out.
There is a good deal of richness going on right here. Bacon! Butter! Cheese! To reduce all the unwanted fat, you need to have some acid. Enter: freshly squeezed lemon juice. It’ll brighten your bowl up Huge TIME.