Knott's sliders on a tray with Knott's bacon cheddar ranch dip, jalapeno popper dip and spicy chicken taco dip, with veggies in the background

Shrimp and Pimiento Cheese Grits

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Shrimp and Pimiento Cheese Grits

prep: 10 minutes
total: 35 minutes

total: 35 Minutes

shrimp and pimiento cheese grits in a wooden bowl on a kitchen counter top

Ingredients

  • 1 cup medium grind grits (not instant)
  • 1 cup of Knott’s Classic Pimiento Cheese
  • Sriracha
  • 1 Tablespoon Olive Oil
  • 4 oz thick cut bacon cut into ¼ inch strips
  • 1/2 pound large shrimp, peeled, deveined and divided
  • ⅓ cup parsley leaves, chopped
  • 2 teaspoons of fresh lime juice
  • Salt and pepper

Instructions

  1. Bring 2 tsp of salt, pepper and 4 ¾ cups of water to a boil in a medium saucepan. Whisk in the grits.
  2. Reduce the heat to medium-low, cover and cook, whisking occasionally, until grits are thick, tender and creamy. About 10-12 minutes.
  3. Increase the heat to medium and stir in the cheese and sriracha to taste. Cook, stirring until the cheese is melted and the mixture is smooth (about 2 minutes).
  4. Season with salt and pepper, cover and remove from heat.
  5. Meanwhile, heat oil in a medium skillet over medium-high heat. Cook bacon, until crispy and golden brown. Set aside.
  6. Increase heat to high and cook half of the shrimp in the same skillet until lightly browned.
  7. Transfer to a medium bowl, repeat with remaining shrimp.
  8. In the medium bowl add parsley and lime juice, bacon and sriracha to taste. Toss to combine. Season with salt and pepper.
  9. Divide grits among bowls and top with shrimp mixture.
  10. Serve hot.