Shrimp and grits

Shrimp and grits is a Southern dish everyone—regardless of where you're from—should know how to make. Ours is the best for the following the reasons.

1. The shrimp cooks in bacon fat.
Because shrimp cooks so quickly (only a couple minutes per side! ), you can saut it in bacon fat without a risk of burning. If you want to keep it vegetarian, cook the shrimp in butter instead.

2. We use chicken broth + water to cook the grits.
Cooking grits (or rice or quinoa) in broth is an easy way to add flavor. To make sure that it's not too overpowering, we generally use a combo of equal parts water and chicken broth. If you want to use vegetable broth, go ahead. And if you want to skip the broth all together, just use 4 cups water.

3. The grits are CHEESY.
All great grits have cheese. Ours has a ton of cheddar, which gets mixed in with butter at the very end. The grits will be so creamy, you can just skip the heavy cream all together.

4. Lemon juice rounds it all out.
There's a lot of richness going on here. Bacon! Butter! Cheese! To cut all the fat, you need some acid. Enter: freshly squeezed lemon juice. It'll brighten your bowl up BIG TIME.