Spicy Shrimp and Grits… with a Side of Camping

I can’t begin to explain how much I love camping.  Not hiking 20 miles and eating dehydrated food camping and certainly not as fancy as glamping!  Just regular ol’ camping.  It’s perfect for this time of year, great for a getaway weekend, and ridiculously easy.  William and I opt for car camping which means we always have our car next to wherever we’re sleeping.

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One big benefit to car camping is you get to pack a big cooler which can lend itself to some awesome food, and William and I always take advantage of that!  After a long day of hiking trails and playing in creeks, we decided to make a hearty dinner of shrimp and grits, and it did not disappoint! (If we can do this at a campsite just think how easy it will be to make in your own kitchen!)

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Spicy Shrimp and Grits

-1 c. grits

-3 c. vegetable stock

-1 c. water

-1 tsp salt

-dash garlic powder

-dash cayenne pepper

-6 pieces bacon, slices thin

-1 lb shrimp

-1 can Rotel

-2 green onions, chopped

Bring the grits, stock, water, salt, garlic powder, and cayenne to a low simmer and cook slowly for around 30 minutes, adding more water as needed until desired texture is achieved.  When the grits are almost done, add the bacon to a different pan and cook until crisped.  Removed the bacon and set aside.  To the pan where the bacon was cooking, add the shrimp, Rotel, and half of the green onions.  It’s up to you if you’d like to add all of the juice from the Rotel, but I did and ended up with a delicious, slightly spicy shrimp stew.  Let this all simmer until the shrimp is just cooked through, then spoon it on top of your grits and garnish with bacon and the remaining green onions.  Yum!!!

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