* Peel and dry a lb. of 16 count Shrimp * Gently salt and lightly sear on both sides
**Gravy**
* Crisp up 2 strips bacon and set aside * In a little butter or bacon fat toast * Pinch of dried thyme * Pinch of dried oregano * Pinch of paprika * Pinch of salt * Pinch of black pepper * Pinch of cayenne * Add whites from 2 green onions minced * Add and soften 4 sliced mushrooms * Add in diced up crispy bacon * Add about 1/2 cup chicken broth * Thicken with 1 tsp cornstarch in slurry
**Grits**
* Cook 4 servings per package instructions * Add butter and melty cheese * Loosen with chicken stock
Garnish with green onion and fresh black pepper
aminorman
Forgive the lighting. New light and I didn’t add the diffuser. Didn’t affect the flavor much,
![Shrimp and Grits [recipe]](https://www.diningandcooking.com/wp-content/uploads/2024/02/5pwntnmbadgc1-scaled.jpeg "Shrimp and Grits [recipe]")
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**Shrimp**
* Peel and dry a lb. of 16 count Shrimp
* Gently salt and lightly sear on both sides
**Gravy**
* Crisp up 2 strips bacon and set aside
* In a little butter or bacon fat toast
* Pinch of dried thyme
* Pinch of dried oregano
* Pinch of paprika
* Pinch of salt
* Pinch of black pepper
* Pinch of cayenne
* Add whites from 2 green onions minced
* Add and soften 4 sliced mushrooms
* Add in diced up crispy bacon
* Add about 1/2 cup chicken broth
* Thicken with 1 tsp cornstarch in slurry
**Grits**
* Cook 4 servings per package instructions
* Add butter and melty cheese
* Loosen with chicken stock
Garnish with green onion and fresh black pepper
Forgive the lighting. New light and I didn’t add the diffuser. Didn’t affect the flavor much,