Originally from South Carolina, shrimp and grits was a hearty breakfast dish for fishermen. Now it’s enjoyed in restaurants all over the South anytime of the day.
15m
PREP TIME
25m
COOK TIME
222
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 clove garlic, finely chopped
- 1/4 cup flour
- 1 teaspoon McCormick® Ground Oregano
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 2 cups chicken stock
- 1 pound large shrimp, peeled and deveined
- 1 1/2 cups milk
- 1 cup water
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/2 cup old fashioned white grits
INSTRUCTIONS
- 1 Cook bacon in large skillet on medium heat until crisp. Remove all but 1 tablespoon drippings from skillet. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender.
- 2 Sprinkle with flour and seasonings; cook and stir 1 minute. Gradually stir in stock. Bring to boil. Reduce heat to medium-low. Add shrimp; cook 5 minutes or just until shrimp turn pink, stirring occasionally.
- 3 Meanwhile, bring milk, water and sea salt to boil in medium saucepan on medium-high heat. Gradually stir in grits. Reduce heat to low; simmer 12 to 15 minutes, stirring constantly. Serve shrimp and gravy over grits.
