Southern Comfort: Bacon Wrapped Shrimp And Cheese Grits - NBC Chicago

Southern Comfort: Bacon Wrapped Shrimp And Cheese Grits

Wayne combines two recipes for one tasty dish



    Southern Comfort: Bacon Wrapped Shrimp And Cheese Grits
    Wayne Johnson
    Cheddar Cheese Grits With Roasted Bacon Wrapped Shrimp

    One of my favorite comforts what I was growing up in Texas was cheese grits.   I know it’s a bit of a southern thing because most of my Midwest friends are not fans.  But, I still love it.  I’m sharing a recipe from one of my facebook friends, Ginnie Grantand I’m adding to it my own bacon wrapped shrimp.   Combined, this is true southern comfort!

    Cheese Grits with Bacon Wrapped Shrimp
    grits recipe courtesy Ginnie Grant

    3/4 cu Grits
    3 cu Water
    1/4 tsp Salt
    2 cu Grated Sharp Cheddar Cheese
    3 tbl Butter
    2 Eggs (gently beaten)*
    1 med Jalapeño, seeded and minced
    12 Large Shrimp (16/20 Count), peeled and deveined (tails on)
    6 slices Bacon
    Flat Leaf Parsley, roughly chopped for garnish


    Preheat oven to 350 degrees.

    Bring water to a boil in a large pot.  Stir in grits and salt.  Reduce heat to low.  Cover and cook for 15 - 20 minutes or until thickened, stirring occasionally.  Remove from heat.  In a large bowl, combine cheese, butter, eggs and jalapeño.  Add grits and stir until butter melts.  Pour ingredients into a buttered 1 1/2 - 2 quart baking dish.  Bake for 1 hour (I loosely tented mine with aluminum for the first 40 minutes to keep the crust from getting too brown).

    Meanwhile, cut bacon in half crosswise, yielding 12 pieces.  Wrap a strip around each piece of shrimp and place it seam side down on a baking sheet.  Bake at 450 degrees for 30 minutes. 

    To serve, divide the grits among four serving plates and top each with three shrimp.  Garnish with parsley.

    Special notes:  I have two ovens so I was able to cook both items at the same time at different temperatures.  If you only have one oven, place the shrimp in the oven with the cheese grits 20 minutes before the grits should be removed.  Then, increase the oven temperature to 450 degrees for an additional 10 -15 minutes or until the bacon is slightly crispy.

    *The original dish from Ginnie Grant was double the recipe above.  If you are making the double batch, add only 1 additional egg, rather than 2.

    Thanks again to Ginnie Grant for her contribution to this dish and to all my facebook friends for their recipe ideas.  If you have any questions or comments, send me an email at or follow me on facebook.