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Stick-to-Your-Ribs Shrimp & Grits

January 17, 2014 by Robin 1 Comment

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I’m always on the look out for items that I can use to create simple recipes, One of the items that I never considered using was grits. First of all, I didn’t know exactly what they were, and the name grits sounded very unappealing to me. It wasn’t until I moved to West Virginia that I discovered how wonderful they are, despite the name.

Shrimp and Grits - Simple, delicious and inexpensive!

I grew up eating Cream of Wheat, it was one of my favorites served with a little milk and brown sugar for breakfast. So, when I learned that grits were the corn version of cream of wheat, I knew I had to find a way to work them into my meals. Before I share my Shrimp & Grits recipe with you, I want to make a plea to the Grits Manufacturers, change the name! The word grits is a real turn off for such a delicious food.

 

Ingredients Needed:

4 cups chicken stock
1 cup grits
4 strips of bacon

3-4 tablespoons bacon grease
80 small shrimp, thawed
4 green onions, chopped
2 tablespoons parsley, chopped
1 clove garlic, minced
4 teaspoons lemon juice
salt and pepper
2 tablespoons butter
1 cup cheddar cheese, grated

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Stick-to-Your-Ribs Shrimp & Grits
 
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Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
A simple, delicious and inexpensive meal that's hearty and sticks to your ribs.
Author: Robin | Fluster Buster
Recipe type: Main Dish
Yields: 4 servings
Ingredients
  • 4 cups chicken stock or water
  • 1 cup grits
  • 4 strips of bacon
  • 3-4 tablespoons bacon grease
  • 80 small shrimp, thawed
  • 4 green onions, chopped
  • 2 tablespoons parsley, chopped
  • 1 clove garlic, minced
  • 4 teaspoons lemon juice
  • salt and pepper
  • 2 tablespoons butter
  • 1 cup cheddar cheese, grated
Instructions
  1. Prepare grits according to package directions. *Use chicken stock in place of water for flavor.
  2. Fry bacon until crispy, then chop. Reserve 3-4 tablespoons of the grease.
  3. While the grits are cooking, heat the bacon grease over medium-high heat. Add the shrimp, bacon, green onion, parsley and garlic. Let it cook for 1-minute, then stir in the lemon juice and season with salt and pepper. Let it cook for an additional 5 minutes.
  4. While the shrimp is cooking, stir butter and cheddar cheese into the grits.
  5. Spoon the shrimp mixture over the cheesy grits.
3.5.3208

Savings Tip:

Waste not, want not! When roasting a chicken be sure to freeze the carcass. Also, throw those leftover fresh herbs along with the wasted ends from celery and carrots into a freezer bag. When you begin to run low on chicken stock just fill a pot with water, add your frozen carcass and vegetables, boil, and before you know it you’ll have the best chicken stock to add to your recipes. The best part is that it’s FREE, because you’re using items that you normally would have thrown away.

Do you have a favorite cheap and easy recipe or savings tip? 

Bon Appetit on the Cheap!

Spicy, delicious and a nice change from plain ole' salsa. This homemade Pablanos salsa is packed full of flavor, with the hint of something a little unusual. Restaurant Style Salsa

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Disclosure: Some of the links in this post are affiliate links. If you click on the link and purchase the item, I will receive a commission. I only recommend products or services that I personally believe will add value to my readers. All opinions stated are strictly my own. Read our full disclosure policy for more information. 

Filed Under: Feed 4 for 5, Food Tagged With: entrée, recipe

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