Shrimp Salmon and Grits

Updated: Aug 21


  • 2 cups reduced-sodium chicken broth

  • 2 cups 2% milk

  • 1/3 cup unsaltedbutter,l

  • 3/4 teaspoon salt

  • 3/4 cup uncooked old-fashioned grits

  • 1 cup shredded cheddar cheese

  • 3 slices of bacon strips, chopped

  • 1 pound uncooked medium shrimp, peeled and deveined

  • 3 garlic cloves, minced

  • 1 teaspoon Taylor Homemade Creole spice blend

  • 1 tsp chives


  • In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in bacon drippings until shrimp turn pink. Serve with grits and sprinkle with chives.

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