Shrimp and Grits


▢4 slices bacon chopped
▢⅓ cup onion diced
▢⅓ cup green bell pepper diced
▢1 pound shrimp peeled and deveined
▢1 teaspoon Old Bay seasoning

▢½ teaspoon garlic powder
▢1 tablespoon lemon juice fresh
▢2 tablespoons parsley fresh, chopped

Cheese Grits

▢2 cups chicken broth
▢2 cups water
▢1 ½ cups cheddar cheese shredded
▢¼ cup butter
▢½ teaspoon garlic powder
▢1 cup grit


Bring water, chicken broth and garlic powder to a boil in a medium pot. Add grits and cook for 18-20 minutes or thick and creamy (or follow times listed on your grits package). Remove from heat and stir in cheese and butter until melted.
Meanwhile, chop bacon. Fry in a medium sized pan until crispy. Remove from pan leaving drippings in the pan (should be about 1 tablespoon).
Saute onions in the bacon grease 3-4 minutes or until slightly softened. Add bell peppers and cook until tender, about 3 minutes more. Remove the peppers and onions from the pan and set aside.
Toss the shrimp with garlic powder and Old Bay seasoning. Cook in the pan 2-3 minutes on each side. Add onion mixture back in along with lemon juice and parsley.
Serve shrimp mixture overtop of grits. Garnish with crumbled bacon, parsley, and lemon wedges.

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