The shrimp and grits from the restaurant did not disappoint, but this one is 10 times better.  It is full of flavor, has lots more shrimp in the bowl and you can put anything you want in it.  This is the dinner I make yearly for my husband on his birthday! Trust me, he loves it. Primarily because we don’t always get to eat shrimp as our youngest son has a shellfish allergy. So, when a shrimp dish is served it is a welcome feast.

I so agree with this!  It is the perfect dinner to serve guests and will be quite impressive. It is definitely a memorable one.

Ingredients

3 cups Swanson chicken broth

1 cup uncooked Quaker quick-cooking grits

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons Land O’ Lakes butter

2 cups (8 ounces) shredded Kraft Cheddar cheese

6 slices bacon, chopped

2 pounds medium shrimp, peeled and deveined

1 tablespoon fresh lemon juice

2 teaspoons Worcestershire sauce

2 tablespoons chopped fresh parsley

6 green onions, chopped

2 garlic cloves, minced

Instructions

Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.

Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.

Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

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Quick Tip: Add a side of veggies with this.