Tuesday, April 09, 2013

Shrimp and Grits

Okay, we love shrimp and grits at our home and there are tons of different variations of shrimp and grits. So I thought I would spice things up and try a new recipe…..shocker!!! The family may have been in shock.

The first step is to make stone ground grits, yellow or white. I use a yellow grits, I think they hold up better. In a medium saucepan, boil 4 cups of water and slowly add 1 cup of grits. Lower the heat and gently stir occasionally for approximately 10 to 15 minutes, check your grits package.

Add both cheddar cheese and parmesan cheese, cream, salt and pepper to taste. I add a splash of hot sauce. Pour into a greased baking dish and bake at 350 degrees for 30 minutes. I like our grits baked but some people and most restaurants serve them unbaked. Baking the grits gives them more body… less runny.

Meanwhile, cook bacon in large skillet until crisp and drain. Reserve the drippings in the pan. Sprinkle, salt, pepper and flour on the shrimp. Toss them to cover thoroughly.

Saute mushrooms in reserved bacon fat, about 5 minutes. Add green onions, shrimp and garlic Cook until shrimp are pink about 4 minutes. Add chicken broth and lemon juice. Continue to cook for about 2 to 3 minutes. Add another splash of hot sauce.

Sere the shrimp mixture over the hot grits. Sprinkle with crumbled bacon.
The dish is absolutely delicious… very flavorful!! Your family will love it.

Shrimp and Grits
  • 4 cups water
  • 1 cup regular grits
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup of heavy cream
  • Salt and pepper
  • Splash of hot sauce
  • 3 bacon slices
  • 1 pound medium-size shrimp, peeled and deveined $
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 cup sliced mushrooms
  • 1/2 cup chopped green onions
  • 2 garlic cloves, minced $
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon hot sauce
  • Lemon wedges

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