• 2.5 cups water
  • 15 oz. can coconut milk
  • 1 cup stone-ground grits
  • 3 slices of bacon (no nitrate, uncured is best)
  • 3 green onion, thinly sliced
  • 1 large clove garlic, minced
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley


Bring water and coconut milk to a boil. Add grits and cook over medium heat. Stir consistently. Cook until liquid is absorbed, about 20 minutes. In a separate pan add 3 slices of bacon. Cook until just crispy on both sides. Remove bacon and add garlic and green onions to bacon grease. Cook for 2 minutes. Add shrimp, cook until they turn pink (about 3 min). Chop bacon slices and add to pan. Add lemon juice, salt and pepper and stir well. Spoon grits into a serving bowl. Add shrimp mixture and top with fresh parsley.

Complete your meal with a side dish: (click on the title to view the recipe)

Simple Salad with Lemon and Dijon Dressing

Beet Salad with Greens

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