AMERICAN COOKERY: Shrimp and Grits - Olive Oils from Spain

Crowd favorite Shrimp and Grits with EVOO from Spain

Shrimp and Grits are a classic Southern Dish, born in South Carolina, that mix the salty flavors of the shrimp with the sweet consistency of the grits, and ends on a creamy finish with extra virgin olive oil from Spain. Indulge in this crowd favorite for breakfast, lunch, or dinner without compensating your health with EVOO from Spain.

STEP BY STEP

In a large saucepan, bring the broth, milk, EVOO from Spain, salt and pepper to a boil. Slowly stir in grits then reduce the heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally.
Stir in cheese until it melts within the grits. Then, set aside and keep warm.
In a large skillet, cook the bacon over medium heat until crisp then chop into small pieces.
Saute the shrimp in the remaining oil with garlic and seasoning until the shrimp turns a pretty pink.
Serve the shrimp and bacon on top of the grist with green onion and a drizzle of EVOO from Spain.

Click to download PDF: Shrimp and Grits