May 23, 2018
Breakfast, Main Dish, Shellfish,
Dairy, Appetizers, North American, Southern, Southwest, 5-Minute Prep, Easy/Beginner Cooking, Brunch, Entertaining, Boil, Hand Mix/Whisk, Stove Top, No Eggs more
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"With a goal of full disclosure in mind, you should know the idea for & parts of this recipe were found in an email from Becky at thecookierookiedotcom, 1 of my favorite creative genius bloggers. BUT you should also know I modified her recipe substantially to better suit our taste preferences, dining needs & ingredient availability. I've entered the recipe the way I needed it to be, but also did my best to note Becky's intent. It's truly a multi-purpose recipe as (in my imagination) it works as breakfast/brunch fare, as quesadillas or a wrap, as an appetizer or as a main-dish. Becky's intent was for it to serve 8 as an appy OR 4 as a main-dish. I chose the former in 1 cup appy servings. ENJOY!"
Pour the milk (or cream, if using) into a med-large saucepan. Heat the milk (or cream, if using) over med-high heat, watching carefully. Just as it begins a simmering boil, reduce heat to simmer.
Stir in the grits, butter, garlic powder, salt & pepper. Stir until the butter melts & then add the cheese, stirring constantly as it melts so it is fully incorporated w/the grits.
Once the grits are at the desired consistency (Should be approx 2-3 min), remove from the heat. Stir in the baby shrimp, extra 2 tbsp of butter, capers & lemon juice. Place into 8 appy cups. Sprinkle w/sml capers, parsley & bacon crumbles (if using). Serve immediately.
NOTE: Becky's recipe used 2 12-oz pkgs of SeaPak Shrimp Scampi, cooked per pkg directions plus the bacon crumbles. My recipe used pre-cooked baby shrimp, created the scampi-like sauce & made the bacon crumbles optional as I felt they were not needed as part of a scampi-style recipe. You can make your own choices from the options.
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Believe it or not, I have never had shrimp and grits before, and was surprised at just how much I liked it. And the scampi flavors made it all that much better! I used the milk option, half the butter and fresh parsley. I also did garnish with extra capers, as you did. I tried this with and without the bacon, and agree with your assessment that it is not necessary. Thanks for introducing me to a new beloved dish, and expanding my horizons!