4cupsstock or brothchicken or any flavor of choice
1cupheavy cream
1cupgrits
1/2cupwhite cheddar cheese
1/2cupMonterey Jack cheese
salt and pepper to taste
Shrimp
4 to 6slices of baconchopped
1lbshrimppreferably large, peeled and deveined
1/2tspsaltplus extra to taste
2cloves garlicminced
1/2tsppaprika
1/2tspcayenne
1/4tsppepper
2tbspparsleychopped
1/2a lemon's juice
Sautéed Kale
3tbspolive oil
1/2an onionor one small one, chopped
2 to 3roma tomatoeschopped
1lbfresh kaleroughly chopped/torn
salt and pepper to taste
Instructions
Wash your shrimp in a bowl and drain out the water. Season it with 1/2 teaspoon salt. Mix and set aside in the fridge to brine.
The Grits
Place a saucepan over medium high heat then pour in your broth and heavy cream.
Stir in your grits then bring the mixture to a simmer mixing frequently.
Lower your heat and let it cook until the grits are soft and creamy. Continue mixing and scraping the pan frequently. Depending on if you are using quick grits or regular grits this could take 15 minutes to an hour.
Once grits are thick, soft and creamy, mix in salt and pepper to taste followed by your cheeses. Mix until fully combined then turn off the heat.
The Sautéed Kale
Heat oil in a large pan over medium low heath then stir in onions. Cook until they are translucent then stir in tomatoes and cook for about 8 to 10 minutes.
Add kale, stir then place a lid over the pan for it to wilt.
After the kale has wilted (about 2 minutes), take off the lid then season kale with salt and pepper to taste and stir it. Cook for another 3 to 5 minutes, stirring occasionally.
The Shrimp
Heat up a large frying pan over medium high heat then add in chopped bacon. Spread them around so they cook evenly.
Once bacon is a golden brown color and crispy, take it out of the pan leaving the grease behind.
Add garlic and mix until fragrant then add shrimp to the pan followed by paprika, cayenne and black pepper. Stir then spread shrimp out so they cook evenly flipping them over after they have browned (about 2 minutes per side).
Top shrimp with parsley and lemon juice then give it a stir. Turn the heat off then stir in your bacon.
Serve the shrimp over hot grits and with sautéed kale on the side.