Ingredients
- 1 (12 fluid ounce) can evaporated milk
- ½ cup yellow grits
- ½ cup chicken broth
- 1 tablespoon salted butter
- 3 slices bacon
- ¾ cup frozen bell peppers
- ½ teaspoon taco seasoning mix
- 2 teaspoons hot sauce, or to taste (Optional)
Why Everyone Loves This Recipe
Helpful Tips For Cooking
- Don’t overcook the shrimp; they should be just pink and tender.
- Stir the grits often while cooking to prevent lumps and sticking.
Step 1
Combin the evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat. Bring it to a boil, then cook while stirring constantly until the grits thicken up, which should take about 5 to 7 minutes. Once thickened, stir in the Cheddar cheese until it’s all melted and smooth. Take the pan off the heat and set it aside for now.
Step 2
Cook the bacon in a large skillet over medium-high heat. Turn it occasionally so it crisps up and browns evenly—this usually takes around 3 minutes per side. Once done, transfer the bacon to some paper towels to drain and, when cool enough, chop it into bite-sized pieces.
Step 3
Keep the bacon grease in the skillet, then toss in the bell peppers. Add the shrimp and sprinkle over the taco seasoning. Cook everything together, stirring occasionally, until the peppers are warmed through and the shrimp turn bright pink and opaque, about 3 to 5 minutes. Stir in the chopped bacon last.
Step 4
To serve, spoon a generous amount of the cheesy grits into each bowl, then top with the shrimp and pepper mixture. Add a splash of your favorite hot sauce if you like a little extra kick.
