![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2025\/06\/Shrimp-and-Grits-1024x768.jpeg\")
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Shrimp and Grits<\/p>\n
2 cups quick-cooking grits<\/p>\n
1 cup freshly shredded Parmesan cheese<\/p>\n
6 T. butter, divided<\/p>\n
1 tsp. garlic salt<\/p>\n
6 slices bacon, chopped<\/p>\n
1 large green bell pepper, chopped<\/p>\n
1 large red bell pepper, chopped<\/p>\n
3 cloves garlic, minced<\/p>\n
2 tsp. Creole seasoning<\/p>\n
1 cup dry white wine (or use chicken broth)<\/p>\n
2\u00bd lb. peeled and deveined medium shrimp<\/p>\n
2 T. fresh lemon juice<\/p>\n
4 green onions, chopped<\/p>\n
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Cook grits according to package directions. Stir in Parmesan, 4 T. butter and garlic salt. Cook bacon in a large nonstick skillet over medium heat 5 to 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings in skillet. Drain on paper towels. Add remaining 2 T. butter to skillet over medium heat. Add bell peppers, garlic and Creole seasoning; cook 2 minutes. Add wine (or broth); cook 2 minutes or until wine almost evaporates. Increase heat to medium-high. Add shrimp and cook 3 minutes or just until shrimp turn pink. Stir in lemon juice; sprinkle with green onions. Serve shrimp mixture over grits; sprinkle with bacon.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shrimp and Grits 2 cups quick-cooking grits 1 cup freshly shredded Parmesan cheese 6 T. butter, divided 1 tsp. garlic salt 6 slices bacon, chopped 1 large green bell pepper, chopped 1 large red bell pepper, chopped 3 cloves garlic, minced 2 tsp. Creole seasoning 1 cup dry white wine (or use chicken broth) 2\u00bd lb. peeled and deveined medium shrimp 2 T. fresh lemon juice 4 green onions, chopped Cook grits according to package directions. Stir in Parmesan,…<\/p>\n