Ingredients
- 3 cups whole milk (or cream)
- 6 ounces grits (instant)
- 1/4 cup butter (salted, 1/2 stick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 16 ounces shrimp (baby shrimp, precooked, See NOTE after Prep Steps)
- 2 tablespoons butter
- 2 tablespoons capers (sml capers, plus extras for garnish)
- 2 tablespoons lemon juice
- 2 teaspoons dried parsley (or may use fresh parsley, chopped)
- 1 ounce bacon, cooked (1/4 cup crumbles, optional to serve)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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