Southwestern Style Shrimp and Grits

Ingredients 0/8

Step 1

Combin the evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat. Bring everything to a boil, then keep stirring until the grits thicken up, which should take about 5 to 7 minutes. Once thickened, stir in the Cheddar cheese until it melts and everything is smooth. Take the pan off the heat and set it aside for now.

Step 2

Cook the bacon in a large skillet over medium-high heat, turning it every few minutes until it’s nice and crispy, about 3 minutes per side. When it’s done, transfer the bacon to some paper towels to drain, then chop it up once it’s cool enough to handle.

Step 3

In the same skillet with the bacon grease, toss in the bell peppers and cook them for a minute or two. Add the shrimp along with the taco seasoning, and cook everything together until the peppers are warmed through and the shrimp turn bright pink and opaque, usually around 3 to 5 minutes. Stir in the chopped bacon at the end.

Step 4

To serve, spoon a generous amount of the cheesy grits into bowls and top with the shrimp and pepper mixture. Drizzle with hot sauce if you like a little extra kick. Enjoy!