For the Grits
- 4 cups of water with chicken bouillon / base
- 1 cup of quick grits
- 1/2 to 3/4 Cup of shredded cheddar cheese
- 1 to 2 TBSP butter
For the Shrimp
- 8 slices of bacon, chopped up
- 1 tsp garlic paste (in tube found in produce section)
- 1 pound of medium/large shrimp, peeled and deveined
- 1 Tbsp Kinders Fajita Blend Seasoning
- Optional – green onions for garnish
Prepare the quick grits according to package instructions but replace the water with chicken broth or chicken bouillon and water. After the grits are finished add the butter and grated cheese. Time this with the shrimp as you want both to come out hot.
Cook bacon over medium heat on the Blackstone until crisp. Remove and place on paper towels leaving the bacon grease behind. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. This takes about 1 minute per side on a medium heat.
Place the shrimp over the grits and add some bacon bits. Add the optional green onions for garnish.
