Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Charleston shrimp and grits ???

Here's how I make it:

6 C chicken broth
2 C uncooked quick-cooking grits (I don't think brand matters)
1 t salt
1 t pepper
4 T butter
3 C shredded Colby/Jack

2 lbs medium shrimp, peeled and deveined
Juice of 1/2 fresh lemon
1 T Worcestershire sauce
1/4 C chopped fresh parsley
12 green onions, chopped
4 cloves garlic, minced
12 slices bacon, chopped

Bring chicken broth to a boil over medium-high heat, stir in grits. Cook, stirring occasionally for 5-7 minutes or until thickened. Remove from heat, stir in next 4 ingredients. Set aside, keep warm.

Cook bacon over medium heat until crisp, remove bacon from pan.

Cook shrimp in same pan over medium heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice, Worcestershire, parsley, green onions, and garlic. Stir in bacon.

Spoon grits onto individual plates or into shallow bowls, top with shrimp mixture. Serves 4-6.

With a good side salad and a cold beer or nice glass of wine, it's pretty hard to beat. Can't vouch for how "authentic" the recipe is, but it works for me.