Shrimp and Grits with a Southwestern Twist

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)

Step 1

Combin the evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat. Bring everything to a boil, then cook while stirring constantly until the grits thicken up a bit, about 5 to 7 minutes. Once they’re nice and creamy, stir in the Cheddar cheese until it’s melted and smooth. Take the pot off the heat and set it aside for now.

Step 2

Cook the bacon in a large skillet over medium-high heat. Turn it every few minutes until it’s crispy and browned, which should take around 6 minutes total. Once done, transfer the bacon to some paper towels to drain, then chop it up once it’s cool enough.

Step 3

In the same skillet with the bacon grease, toss in the bell peppers. Add the shrimp and sprinkle the taco seasoning over everything. Cook and stir for about 3 to 5 minutes, until the peppers are tender and the shrimp turn a bright pink and feel firm to the touch. Stir in the chopped bacon to mix all those flavors together.

Step 4

To serve, spoon a good helping of the cheesy grits into each bowl, then pile on the shrimp and pepper mixture. If you like a little extra kick, drizzle some hot sauce over the top and enjoy!