Shrimp & Grits with Microgreens

Ingredients:

Grits:

• 1 cup stone-ground cornmeal for Grits

• 2 cups water

• 2 cups chicken broth

• salt to taste

• 2 tbs or more butter

• 3/4 cup grated cheddar cheese

• 1/4 cup freshly grated Parmesan cheese

• Shrimp:

  • 1 lb peeled and deveined shrimp

  • 1-2 tbs butter

  • 4-6 strips bacon

  • 1 tbs lemon juice

  • blackened seasoning

    Microgreens: Cabbage & Cilantro

  Instructions

  Grits:

  • Bring water and chicken broth to boil in a medium pot and season with some salt. Add grits and lower heat to medium/medium-low heat. Cover and let it simmer for about 20 minutes. Stirring occasionally.

  • Once grits are cooked, take it off the heat. Stir in butter and cheeses until melted.

  Shrimp:

  • In a medium pan, cook bacon. Take out bacon, chop, and set aside.  

  • Add blackened seasoning to both sides of shrimp and cook in same pan after adding 1-2 tbs of butter to the bacon greases.

  • (adding a little of the seasoned oil from your cook pan, on top of your dish, once assembled, is the “icing on the cake”

  • Top with Cabbage and Cilantro Microgreens!