Monday, July 29, 2013

Shrimp and Grits

Jodies Kitchen Shrimp & Grits

Jodies Shrimp and Grits Jodies Kitchen
First make your grits by the directions.Make sure they are creamy and not to thick.
For the Shrimp and sauce:
1 pound uncooked peeled shrimp- I like the large size for this.
1 1/2 stick butter cut into small chunks
4 strips bacon cooked  crisp reserve fat
3 large scallions (green onions) just the tops is what I use (chopped)
1 1/2 tsp. garlic powder
3 tbs. milk or heavy cream
salt and pepper to taste.
To a large baking dish or disposable pan add cleaned shrimp,butter, garlic,fat from bacon,salt and pepper.Bake until butter has melted,keep tossing the shrimp so it stays coated until your butter has melted.Then when shrimp are almost done,add the milk,bacon and scallions.Stir well.Serve over hot Grits.This recipe made 3 nice sized bowls,but could easily feed 4. I actually did this in a disposable tray on the grill.I promise there is Grits under the sauce,its just how I like to eat mine.Enjoy!


  1. Before I get any comments on how many calories could be in this Let me say if you have special dietary needs,you can always sub some of that butter with seafood stock.

  2. This was one of the best Shrimp & Grits I ever tried,and I have had many,thanks for sharing.



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