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Huge pot of pintos with hot chow-chow and onions for the cold weather.
Sure. Single serving:
Heat 1 cup whole milk and 1/4 cup stone-ground grits in a small pot with a pinch or two of salt. Cook to package instructions (for these, get boiling; cover and lower to simmer; cook 20-25 minutes with stirring every few minutes). Watch for the pot over-boiling early on, the milk expands pretty rapidly at times when boiling hot.
Cut up a strip of bacon and chop up about 5-6 large shrimp or rough equivalent of other sizes, each to smallish chunks. Fresh shrimp obviously best, but good defrosted shrimp work too. (Wild caught >>> farm-raised, but that’s a whole different discussion). Get a small pan up to medium-high. When the grits are about 8-9 minutes out from being done, put the bacon in the pan and stir regularly. Add the shrimp to the pan with about 3-4 minutes to go on the grits.
Add shredded cheese to the grits at this point. Fresh grated > pre-shredded but use what you have. Stir in.
When the (cheese) grits are done, dump them into your bowl. Sprinkle garlic powder and paprika on top, then dump the bacon shrimp on top. Garnish with green onions, cilantro, or parsley — whatever you have.
If I add hot or bell peppers, I will chop them and put them in the pan with the bacon.
I’m sure that others have better recipes, but these come out fairly creamy and tasty. And really not very difficult. The whole thing takes about 25-30 minutes.
Rainy afternoon project:
Attachment 14003
Do British websites use http biscuits?