Shrimp And Grits

bowl of grits
The combination of shrimp and grits may be new to some, and familiar to others. Yet after The Early Show's resident chef Bobby Flay took his turn with the recipe, we could only expect that shrimp and grits would be given an entirely new spin.

People with southern roots often can't get enough of grits. They're eaten in the morning as part of the big three - grits, eggs and bacon. It's often not uncommon to find them fried into patties for afternoon treats. And there are those who make them whenever they get a hankering.

Most often, up north, grits sold in grocery stores are white, but below the Mason Dixon line, they are often yellow - made from ground corn. The term "grits" actually refers to any coarsely ground grain such as corn, oats or rice. Most grits come in a choice of grinds - coarse, medium and fine. They may be cooked with water or milk - usually boiling or baking - and eaten as hot cereal or served as a side dish.

The following is Chef Flay's recipe:

Shrimp And Cheddar Grits with Double Smoked Bacon
Serves 4

Grits Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, finely diced
2 cloves garlic, finely chopped
2 cups milk
2 cups water
1 cup instant grits
Salt and freshly ground pepper
1 1/2 cups finely grated white cheddar cheese


  1. Melt butter and oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft.
  2. Increase the heat to high, add the milk, water and 1 tablespoon of salt and bring to a boil. Slowly whisk in the grits, a few hands full at a time, and bring to a boil.
  3. Reduce the heat to simmer, and cook, stirring often with a wooden spoon until the mixture is smooth, thick, and falls easily from a spoon, 15 to 20 minutes.
  4. Stir in the cheese and cook until completely melted. Season with salt and pepper to taste.
Shrimp Ingredients

1/2 pound double smoked bacon, cut into 1/2 inch dice
20 large shrimp, peeled and deveined
Salt and freshly ground pepper
1/4 cup thinly sliced green onion


  1. Heat a large pan over high heat until smoking. Add the bacon and cook until golden brown. Remove the bacon with a slotted spoon to a plate lined with paper towels. Remove all but 3 tablespoons of fat from the pan and return the pan to the stove over high heat. Season the shrimp with salt and pepper and saute until golden brown on both sides, about 1 1/2 - 2 minutes per side.
  2. To serve, put a heaping spoonful of grits onto a soup plate. Top each plate with 5 shrimp. Garnish with bacon and green onion.