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Originally from South Carolina, shrimp and grits was a hearty breakfast dish for fishermen. Now it’s enjoyed in restaurants all over the South anytime of the day.
4 slices bacon, chopped
1 medium onion, chopped
1 small green bell pepper, chopped
1 clove garlic, finely chopped
1/4 cup flour
1 teaspoon McCormick Gourmet™ Oregano, Mediterranean
1 teaspoon McCormick Gourmet™ Thyme
1/4 teaspoon McCormick Gourmet™ Cayenne Pepper
2 cups Kitchen Basics® Original Chicken Stock
1 pound large shrimp, peeled and deveined
1 1/2 cups milk
1 cup water
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 cup old fashioned white grits
Cook bacon in large skillet on medium heat until crisp. Remove all but 1 tablespoon drippings from skillet. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender.
Sprinkle with flour and seasonings; cook and stir 1 minute. Gradually stir in stock. Bring to boil. Reduce heat to medium-low. Add shrimp; cook 5 minutes or just until shrimp turn pink, stirring occasionally.
Meanwhile, bring milk, water and sea salt to boil in medium saucepan on medium-high heat. Gradually stir in grits. Reduce heat to low; simmer 12 to 15 minutes, stirring constantly. Serve shrimp and gravy over grits.
(Amount per serving)