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.

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