Southern Specialty....Grits for all... Shrimp and Grits

So if you have have been to the South you have experienced Grit Nirvana. Whether it is Breakfast, Lunch or Dinner grits work. Served with everything from craw fish, shrimp as big as your fist, huge cubes of bacon, and all sorts of other melt in your mouth goodness. It is down home comfort food that leaves you full and happy.  One of my favorite things about seeing my mom and dad in South Carolina is having a wonderful grit concoction and butter cashew pie.   Here is one of my favorite grit dishes.

Shrimp and Grits

4 C Milk

1 C Grits

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp cayenne pepper

1/4 tsp black pepper

1/2 tsp sea salt

1/4 tsp thyme

1/4 tsp oregano

1/4 tsp paprika

Add milk and seasonings bring to low boil.  Add grits, reduce heat and simmer according to grit directions.

4 Strips pepper bacon (cubed)

1 Lb large cooked shrimp (deveined and tails taken off)    

1/2 C White onion (chopped)

1 Clove diced garlic

1/2 C Red pepper (chopped)

1 C Yellow squash (chopped)

4 Green onion sliced- garnish

1 C Cheese grated

Cook cubed bacon in large pot for 10 minutes or until done.  Add onion, garlic, squash and pepper.  Cook for 2-3 minutes. Slice shrimp and add to bacon and veggies.  Combine grits with protein and veggies.  Add cheese and stir.  If it is too thick add milk for a smoother texture.  Heat through and serve, sprinkle with green onions.