Peel and devein the shrimp. Combine it with 1/2 of the lemon juice and generous splash of hot pepper sauce. Set aside.
Make the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.

While the grits simmer, get the gravy under way. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.

When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.

Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy. Sprinkle rest of lemon juice & Old Bay seasoning on top. Garnish with additional chopped green onion and bell pepper.


Truly Southern & a Great way to start the day... Attend a Shrimp & Grits festival before you pass on. Don't use instant or quick-cooking grits for this one.

Mr Breakfast would like to thank pretzel for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From pretzel

Rating (out of 5):

What a break-FEAST!! This is the best!

Comment submitted: 7/21/2009 (#8435)

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