Shrimp and Grits

Name: Shrimp and Grits
Ingredients: ⅓ cup smoked paprika; 3 tablespoons dried oregano; 3 tablespoons freshly cracked black pepper (plus more for seasoning); 2 tablespoons dried basil; 2 tablespoons kosher salt (plus more for grits and seasoning); 1 tablespoon cayenne pepper; 1 tablespoon granulated onion; 4 teaspoons dried thyme; 4 teaspoons granulated garlic; 30 large shrimp (about 1 ½ pounds); 1 stalk celery (quartered); 1 carrot (quartered); ½ onion (peeled and roughly chopped); 6 cloves garlic (peeled and lightly smashed); 1 big sprig fresh thyme; 8 cups water (divided); 1 cup yellow grits (not instant); 5–6 tablespoons unsalted butter (divided); ½ cup mascarpone cheese; 4 thick cut bacon strips (sliced crosswise into ½‑inch strips); 1 clove garlic (peeled and minced); 2 tablespoons minced jalapeno (or to taste); 1 teaspoon freshly squeezed lemon juice; 1 cup diced tomatoes (canned and drained or fresh); 2 tablespoons fresh, minced chives; 6 large eggs (optional); sliced sweet pepper (as garnish)

www.sippitysup.com

The fried egg on top of these Shrimp and Grits transforms this classic Southern recipe into a brunch dish you don't see everyday.

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