It's time for SHRIMP and GRITS!  

A breakfast, lunch or dinner dish!  

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Plus canned Carnation milk and canned Chicken broth 

If you have ever tried this dish in a restaurant and wanted to prepare it yourself . . . well here are some things I have learned from trial and error and "googling" recipes.  It is really simple and QUICK! 

The above products are the ones that I use.  I know, I know, I cheated on the bacon!  But if you want you can fry some bacon up ahead of time to use.  But you really only want a sprinkle of bacon - too much takes away from the delicate blend of shrimp and creamy grits.

FIRST -  Use a pound of shrimp (for four servings)  two pounds (for eight servings.
Fresh or frozen works fine.  If fresh be sure to de-vein them.  If they are frozen they are usually already de-veined.  Make sure you thaw them well before cooking.  Check the package for thawing instructions.

SECOND - Saute the shrimp in a pad or two of butter or olive oil.  Add your seasonings - cajun works nice, or go simple with salt and pepper.  If you want to add some fine chopped onion that works well.  You can even purchase pre-chopped frozen onion to save time!  Cook the shrimp over medium heat until they turn from gray to orange and white.  Remove them from the heat and cover the frying pan with a lid to keep them hot.

THIRD - Cook those grits!  I cannot even say the word grits without thinking of "Girls Raised In The South" Amen!  Follow the package directions for cooking the FIVE minute quick grits

-I use the 4 cup recipe on the back of the grits package and double it.   WITH ONE EXCEPTION to the directions - DO NOT USE WATER - use canned Carnation milk and canned chicken broth - half and half.  SO - instead of the six cups of water (remember we doubled the called for 3 cups on the package)  USE  3 cups of carnation milk, 3 cups of canned chicken broth.  Bring to a boil in a large sauce pot.  Stir in the grits, reduce the heat to low and keep stirring them until they get thick and creamy but are still easily moved around in the pot - they thicken as they sit and cool.  You do not want them to stiff.  Once they have cooked for five minutes on low heat they are ready.

FOURTH - Dish out the grits onto a dinner plate, spoon over the sauteed shrimp, top with a little shredded cheese and bacon bits or real crumbled bacon.   VOILA!  This is the most filling and wonderful combination of two of North Carolina's favorite foods!  Serve a tossed salad on the side, or some steamed asparagus.  Or read my blog post "You just did what to those collard greens" and really have a treat to match up to the Shrimp and Grits!  Enjoy!

Don't be shy . . . give it a try!