Easy Shrimp and Grits with Havarti
This classic Southern comfort food dish gets an extra dose of delicious creaminess thanks to our addition of imported Havarti cheese. We love it for brunch or an easy weeknight supper paired with a salad.Print
- 4 cups chicken broth
- 1 cup old fashioned grits
- 6 slices bacon cut into chunks
- 1 TB minced garlic
- 1 lb large peeled deveined shrimp, tails removed
- 1-2 tsp cajun seasoning or to taste
- 8 oz imported Havarti cheese shredded
- 3 TB chopped scallions
- 3 TB chopped parsley
In a medium saucepan over high heat bring broth to a boil, whisk in grits, reduce to a simmer, cover, and cook for 20 minutes or until grits are creamy and broth is absorbed (stir occasionally). Stir grated Havarti into grits and keep warm.
While grits are cooking prepare your shrimp. In a large skillet set over medium low heat, cook bacon for 10 minutes, stirring frequently, until it begins to brown and lightly crisp. Stir in garlic, shrimp, and cajun seasoning and cook for an additional 4-5 minutes or until shrimp is pink and firm. Stir in scallions and parsley and serve on top of grits.