No matter where you’re from, this is one of those dinners you’ll crave on cold nights. Our Smoky Shrimp and Grits couldn’t be easier—or tastier. Many restaurants prepare shrimp and serve it over grits with the tails still on; we found that while it might look beautiful in bowls, it proves a little messy at the table, so we peeled the shrimp entirely before cooking. Want to take things a step further? Add a fried egg on top of each serving. And finish it off with some salt and fresh-cracked pepper. Trust us, this one’s going to be an instant hit.
1 cup grits
1 cup grated Cheddar
4 slices bacon, cut into ½-inch pieces
1 pound peeled and deveined medium shrimp
2 plum tomatoes, chopped
2 scallions, sliced
Calories from fat 150
Sat fat 8g
How to Make It
Cook the grits according to the package directions. Stir in the Cheddar.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate.
Add the shrimp and tomatoes to the skillet and cook, tossing occasionally, until the shrimp are opaque throughout, 3 to 5 minutes.
Stir in the scallions and the bacon and serve over the grits.