The temperature is dropping this time of year! Weather like this always makes me crave comfort food. Well, today is a good day for shrimp and grits. I’m sure you want some just as much as I do!

As I always say, I hate measuring, however, I will do my best to give you my version of this recipe. Here’s what you’ll need:

To Make The Grits

• Boil about cups of water on high in a saucepan
• Add in a dollop of butter and 1 tbsp of olive oil to keep grits from sticking to pan
• Add 1/2 cup of instant grits once water comes to a boil
• Reduce heat to medium setting
• Continuously whisk every 2 miuntes while keeping an eye on the grits
• Cook for about 5-8 or until grains of grits are no longer visible and texture is creamy
• Remember to add about 1/4 cup of water is water is absorbed and continue to whisk until creamy, lower heat if needed
• Turn heat to lowest setting once grits are creamy and add your choice of cheese (pepperjack cheese is my preference, you can also add 1/4 cup of heavy cream for fluffier grits if you’d like)
• Set aside on low heat until shrimp is ready

To Make The Shrimp

• 1/2 pound or more of Shrimp (raw, tail removed and deveined)
• Olive Oil
• Onions and Bell Peppers of Your Choice (Diced)
• Fresh Minced Garlic
• Chopped Raw Bacon (3/4 cups
• Instant Roux Mix
• 1-2 Cups of Chicken Broth
• Black Pepper and Salt
• Fresh Parsley for Garnish (Optional)

In a non stick skillet, drizzle your olive oil and plan on medium heat. Once olive oil warms up, add in your peppers and onions. In a bowl to the side, season your shrimp with garlic, salt and black pepper.

Next, add in half of your bacon to the pan to cook until brown, reduce heat a little so your food will not burn.

Add the remaining amount of back onto a microwavable plate with a paper napkin underneath and cook in the microwave until crispy. (This will be for the garnish)

Once onions and bell peppers become translucent or cooked in instant roux and continue to mix until it begins to brown but NOT BURN.

Next, add in your instant roux. Use about 2-3 tablespoons depending on how thick you want your gravy. Stir for about 1-2 minutes or until all of the roux has absorbed into the olive oil.

Add in chicken broth and whisk as you add the broth. Be sure to completely deglaze the pan until you remove all of the bacon drippings and oils from the pan. Allow gravy to thicken on low heat for about 3 minutes or longer if preferred.

Next, add in you shrimp and adjust heat to medium. Cook shrimp until the turn pink or opaque. All shrimp to marry into the sauce for additonal minute on low heat. Be sure to not over cook shrimp. They only take about 3-4 minutes to cook.

Serve up grits in your favorite bowl. Add shrimp on top, drizzle gravy following the addition of the shrimp. Garnish with crispy extra bacon and chopped parsley.

Enjoy this with a cup of your favorite fall spirits or spritzer!