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Easy Shrimp and Grits with Sweet Peppers

Serves 4
Time 40 min
Breakfast, brunch or lunch for a crowd of house guests is not always easy and affordable. This recipe fills them up without draining your wallet. Double it by making twice the grits and cooking the vegetables and shrimp in batches to keep from crowding the skillet while they cook. Our bacon is fantastic, contains no synthetic nitrates/nitrites, and our strict welfare standards apply to the pigs it comes from. That said, you can make a very delish vegetarian batch by replacing the bacon with sliced mushrooms and olive oil, and omitting the shrimp.
Ingredients
  • 3 slices bacon
  • 1 cup white or yellow grits
  • 1/2 teaspoon fine sea salt divided
  • 1 small yellow onion sliced
  • 2 cloves garlic chopped
  • 2 green or red bell peppers sliced
  • 1/3 pound peeled and deveined raw shrimp (fresh or frozen and thawed)
  • 2 tablespoons lemon juice
  • 2 teaspoons hot sauce plus more for serving (optional)
  • 1/2 teaspoon ground black pepper divided
Method

Cook bacon in a large, deep skillet over medium heat, flipping once, until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Pour off and reserve all but one teaspoon bacon fat from skillet. Set aside off heat.

Meanwhile, bring 3 1/2 cups salted water to a boil in a medium pot. Whisk in grits, reduce heat to medium low and simmer until thick and tender, 6 to 8 minutes. (Some grits have different cooking times, so adjust water and cooking time as needed.)

Reheat the one teaspoon bacon fat over medium-high heat; add onion, garlic, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Move onion mixture to one side of the skillet and add another teaspoon bacon fat. Add shrimp, season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Add lemon juice and hot sauce. Toss shrimp and onion mixture together. Spoon hot grits into bowls and top with shrimp mixture. Crumble bacon over the top and serve with additional hot sauce on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 slices bacon
  • 1 cup white or yellow grits
  • 1/2 teaspoon fine sea salt divided
  • 1 small yellow onion sliced
  • 2 cloves garlic chopped
  • 2 green or red bell peppers sliced
  • 1/3 pound peeled and deveined raw shrimp (fresh or frozen and thawed)
  • 2 tablespoons lemon juice
  • 2 teaspoons hot sauce plus more for serving (optional)
  • 1/2 teaspoon ground black pepper divided