Uncle Marv’s Old Fashioned Beef Bacon

Only the best, handcrafted, old-school beef bacon in amazing flavors

Shrimp and Grits

Uncle Marv’s Shrimp and Grits is an iconic Southern dish with creamy grits, saucy shrimp, onions, peppers, sausage and beef bacon.

Shrimp and Grits

Servings: 4


Per Serving (excluding unknown items): 227 Calories; 17g Fat (68.7% calories from fat); 10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 1785mg Sodium; 0g Total Sugars; 0mcg Vitamin D; 296mg Calcium; 1mg Iron; 239mg Potassium; 0mg Phosphorus. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.


3 cups water
2 teaspoons kosher salt
1 cup lakeside yellow grits
2 tablespoons butter
1 cup whole milk
2 pounds uncooked peeled and deveined shrimp
1 pinch salt and cayenne pepper pinch of each
1 whole lemon juiced
1 pound smoked beef sausage
5 slices Uncle Marv’s Scotch Bonnet Beef Bacon
1 medium green bell pepper chopped
1 medium red bell pepper chopped
1 medium yellow bell pepper chopped
1 cup chopped yellow onion
1 teaspoon chopped garlic
1 cup brown roux (Tony Chachere’s instant roux mix comes highly recommended)
1 cup chicken stock
1 tablespoon Worcestershire sauce
1 cup shredded sharp cheddar cheese


Boil 2 cups of water with 2 teaspoons of kosher salt in heavy duty pot, over medium heat. Whisk a cup of grits into the boiling water along with a cup of whole milk. Reduce heat to low and stir occasionally until grits are thick and very tender… usually around 17 to 20 minutes. Set aside and keep warm.

Slice the beef sausage into quarter thick diagonal slices and brown in a large skillet… turning often and browning both sides… usually takes around 5 minutes. Remove sausage from skillet to plate.

Season shrimp with pinch of salt and cayenne pepper and lemon juice. Coat well and let marinate for a few minutes.

Add bacon to skillet used to brown sausage and increase heat to medium high. Fry bacon evenly between 3 and 5 minutes each side. Drain on paper towels then crumble. Save pan with bacon drippings.

Bring pan to low heat and saute peppers, onion and garlic around 6 to 8 minutes.

Add shrimp and sausage to pan, turn off and remove pan from heat.

Either make your brown roux or use Tony Chachere’s instant roux 1 cup (prepared according to directions).

Return skillet to low heat and pour roux over top.

Add Worcestershire sauce, bacon and chicken stock… stir and let simmer and thicken around 8 minutes… shrimp should be firm and pink.

Add cheddar cheese to grits right before serving, whipping until creamy.

Serve shrimp and gravy over top of grits.