Shrimp and Grits Recipe

All you need to complete this shrimp and grits recipe are peppers and onions. I don’t miss the pat of butter that I might have added at home.

Grits are thirsty, so use less grits and more water than you would if cooking rice. Stir your grits a little after they start bubbling and then place the pot inside an insulating cozy for ten minutes to complete the job.

I use instant grits instead of regular grits for backcountry cooking because regular grits take too long to cook- which sucks up fuel.

Ingredients:

• ¼ cup instant grits
• ¼ cup dehydrated shrimp
• ¼ cup dehydrated peppers and onions
• Pinch of garlic powder (optional)
• 1 ¼ cup water

At Home:

Click to learn about dehydrating shrimp or dehydrating peppers and onions.

Pack ingredients in a 4 x 6 plastic bag.

On the Trail:

Combine dry ingredients with water in pot and soak for five to ten minutes.

Light stove, bring to a boil, and continue cooking for a minute or two.

Remove pot from stove and place inside insulating cozy for ten minutes.

Try this meal with a side of broccoli as shown.

If you enjoy Shrimp and Grits, you may also like Green Grits & Ham or Pizza Grits Supreme.

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