Shrimp and Cheesy Grits with Bacon
1-½ cups chicken broth
1-½ cups evaporated milk
¾ cup quick-cooking grits
½ tsp salt
1 cup shredded cheddar cheese
1 cup chopped raw bacon
2 tbs bacon drippings
1 pound uncooked medium shrimp, peeled and deveined
½ cup diced green bell pepper
½ cup diced onion
1 tablespoon shredded cheddar cheese
Bring chicken broth and evaporated milk to a boil in a large saucepan.
Stir in grits and salt and return to a boil.
Reduce heat to low, cover, and simmer grits until thick, stirring often (about 5 minutes).
Stir in 1 cup cheddar cheese until melted.
Set grits aside and keep warm.
Cook and stir bacon in large skillet over medium heat until crisp (8-10 minutes).
Transfer bacon to a bowl. Drain all but 2 tbsp. of bacon drippings from the skillet and cook and stir shrimp, green pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender (5-8 minutes).
Stir bacon into shrimp mixture.
Spread grits into serving dish, top with shrimp mixture, and sprinkle with 1 tbsp. cheddar cheese for garnish. I also add a dollop of barbecue sauce. YUMMY!
Bacon Wrapped Dates
1 – 10 oz. package pitted dates
½ lb bacon, sliced into quarters
Microwave bacon about 2 minutes until partially cooked, but not browned.
Wrap each date with a strip of bacon and secure with a wooden toothpick.
Broil on low 3 minutes, turn dates, and continue broiling 3-4 minutes longer, or until browned. Drain on paper towel and serve warm. DELISH!