We're swooning over this protein-rich Southern classic that's been made into a convenient breakfast bowl. With some creole-seasoned shrimp and fresh green onion, this Shrimp & Grits Bowl is the perfect Saturday meal. Be sure to use plenty of Parmesan and Cholula sauce to give your grits lots of flavor. Having guests over to sip mimosas? Set out toppings, like sauteed shrimp and shredded cheese, and let friends build their own grits bowl with a buffet-style grits bar.

Base Grits
1 cup whole milk
4 cup water
1 tsp. kosher salt
1 cup uncooked stone-ground grits
2 tbsp. unsalted butter
¾ cup whole buttermilk

Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 25-30 minutes or until creamy and thickened. Remove from heat, and stir in butter and buttermilk. Cover to keep warm until ready to serve.

Shrimp and Grits Bowl
¾ cup parmesan cheese
1 lb. peeled and deveined medium shrimp
½ tsp. salt
2 garlic cloves, minced
1 tsp. creole seasoning
2 tsp. cholula hot sauce
½ cup green onions

Add feta and to grits, stir until incorporated. In a skillet add butter. Cook until melted. Add garlic and cook until fragrant but not burnt. Add shrimp and cook with creole seasoning and hot sauce until cooked through. Serve on top of grits and sprinkle green onions.

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