Did you ever have a meal that was so delicious that you think about it way too much, after?  I had such an experience about a year ago.  We were on vacation in Hilton Head S.C. and we took a day trip to Savannah Georgia and went to Uncle Bubbas Oyster House, you know Paula Deen’s brother.  I figured when in Rome…  So I ordered shrimp and grits.  Well I about died and went to heaven.  You know that meal that makes your eyes roll back into your head and say ummmm.

Being that I can’t hop in the car and go get this meal any time soon.  I figured I would recreate it!  So this Italian girl is taking you down south for some Shrimp and Grits ya’ll!

Bella’s Shrimp & Grits


4 Cups Water

2 Cups Chicken Broth

2 Cups Half and Half

2 Cups Old Fashion Grits

½ Teaspoon Salt

½ Teaspoon Pepper

2 Cups Shredded Cheddar

1 Cup Pecorino Romano Cheese

3 Tablespoons Butter


6 Slices Bacon

1 Onion-Diced

3 Cloves Garlic-Chopped

½ Red Pepper-Diced

¼ Green Pepper-Diced

¼ Cup Flour

½ Cup Dry White Wine

Juice of ½ Lemon

5 Dashes Hot Sauce

1 ½ Cup Chicken Broth

Salt and Pepper To Taste

1 ½ Pounds Medium Sized Shrimp

In large Pot add water broth and half and half and bring to a boil.  Slowly whisk in grits, continue to wish for a couple of minutes then add salt and pepper.  Cover and simmer for 18- 20 minutes until grits are cooked.

Meanwhile; in a large skillet cook bacon until crisp and drain on a paper towel.  Pour off bacon grease leaving about 3 tablespoons of bacon grease in the pan.  On medium low -heat, cook the onion, garlic, red and green peppers just until  they are soft.  Whisk in flour and cook for a couple of minutes.  Add in white wine scraping up any bits from the bottom of the frying pan then add in lemon juice, hot sauce, broth, and salt and pepper.  Simmer for about 10-15 minutes to reduce.   Place the shrimp in and cook about 5-7 minutes or just until the shrimp turn pink.

When grits are soft, add in chesses and butter then mix through.  Place grits in serving dish top with shrimp mixture the crumble bacon on top.  Serve.  Enjoy!

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