Jodie Bailey – Recipe for Romance – Part 1 of 2

Shannon here: Romantic Suspense author, Jodie Bailey shares her recipe for Shrimp, Grits, and Bacon. Yum! Plus a chance to win her Sept release, Breach of Trust. Comment or answer the question at the end of the post to enter the drawing. Deadline: August 20th, 11:59 pm central time. Here’s Jodie:

Jodie Bailey & husband

Jodie Bailey Shrimp & GritsJodie Bailey cover

Shrimp, Grits and Bacon

3 cups chicken broth

1 cup uncooked quick-cooking grits

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons butter

2 cups shredded Cheddar cheese

6 slices bacon

2 pounds frozen shrimp, thawed

1 ½ tablespoon lemon juice

3 teaspoons Worcestershire sauce

3 tablespoons chopped fresh parsley

7 green onions, choppe

2 garlic cloves, minced

  1. Place chicken broth in pot over medium-high heat. Bring to boil.  Stir in grits and cook according to time on package, until thickened. Remove from heat and stir in salt, pepper, butter, and cheese.
  2. Dice uncooked bacon. Fry in hot skillet until crispy.  Set aside bacon to drain, but leave grease in pan. 
  3. Toss shrimp in pan with bacon grease until warmed. Stir in lemon juice, Worcestershire, parsley, green onions, and garlic, then cook 2-3 more minutes.  Stir in bacon.
  4. Scoop grits into bowls and top with shrimp mixture.

About Jodie: Jodie Bailey writes novels about freedom and the heroes who fight for it. Her novels include 2014 RT Reviewers’ Choice Award Winner Crossfire, from Love Inspired Suspense, as well as 2015 Selah winner for Contemporary Romance, Quilted by Christmas, from Abingdon Press. Her devotions have appeared in Fighting Fear: Winning the War at Home and Sweet Freedom with a Slice of Peach Cobbler. She is convinced a camping trip to the beach with her family, a good cup of coffee, and a great book can cure all ills. Jodie lives in North Carolina with her husband, her daughter, and two dogs.

About the book – Breach of Trust:


Meghan McGuire’s ready to put her military career behind her and start her dream job helping troubled children—until a man from her past reappears. Tate Walker is supposed to be dead. But now he’s standing on her doorstep, telling her she’s in danger. Tate never thought he’d see Meghan again…and certainly not as the target of the hacker he’s trying to bust. With both of their lives in danger, they have to work together to hunt down the criminal. But when Tate learns about the past Meghan’s been hiding, he’s not sure if she’s still the woman he once loved. Or if he can trust her with his survival—and his heart.

Breach of Trust is the third book in a series that started with Smokescreen and continued with Compromised Identity.

Question for Readers: Have you ever eaten grits? If so, are you a grits fan and how do you like them served?

Come back Aug 11th for Jodie’s real life interview!



6 Responses to “Jodie Bailey – Recipe for Romance – Part 1 of 2”

  • angela says:

    Yes I have eaten grits. I am a fan.I like them served with butter and sugar. LOTS of sugar

  • Shelia Hall says:

    I love grits with cheese or with butter and sugar

  • Mandy says:

    I LOVE grits and I LOVE Jodie! I can’t wait to check in for the real life interview.

    As for the grits, savory/salty with eggs and biscuits for breakfast or as a base for yummy shrimp for dinner! Cheese grits are the best.

  • Maryann says:

    I have never eaten grits. One day I will have to try them.

  • Jodie Bailey says:

    Hello, all! Thanks for dropping by!

    Angela, my husband eats grits with sugar. And sometimes maple syrup. He’s from Michigan and we live in the South, so his penchant for sweet grits makes everybody here gasp. 🙂 I tried introducing him to cream of wheat, but that just didn’t work.

    Sheila, I have an AWESOME cheese grit recipe. I love me some grits!

    Mandy, yes! My favorite way is with country ham and red eye gravy.

    Maryann, yes. When we lived up north, my dad used to mail grits to me because, to my surprise, they really didn’t exist up there. You’ll love them!

  • I like grits with cheese, but I’m not a big breakfast person, so I don’t ever make them. Cracker Barrel had a temporary dish similar to Jodie’s that I loved. I’m excited to try her recipe.

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