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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.

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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

A simple, delicious and inexpensive meal that's hearty and sticks to your ribs.

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Servings: servings

Author: Robin | Fluster Buster

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

Prepare grits according to package directions. *Use chicken stock in place of water for flavor.
Fry bacon until crispy, then chop. Reserve 3-4 tablespoons of the grease.
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.
While the shrimp is cooking, stir butter and cheddar cheese into the grits.
Spoon the shrimp mixture over the cheesy grits.

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!

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Ingredients Needed:

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Stick-to-Your-Ribs Shrimp & Grits

Ingredients

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