Friday, April 30, 2010

Shrimp & Grits

Yummy. Oh, so yummy.

I actually wish I had some of this right now. It was sooooo good!!

I made this for dinner one night last week. I think shrimp and grits can be breakfast or dinner. I choose to go for dinner! I found it in a Southern Living Easy Entertainment magazine that I bought last November in the grocery store. So far I've really liked the recipes I've made from it!

Shrimp Ingredients:
1 lb unpeeled, medium size raw shrimp
1/4 tsp pepper
1/8 tsp salt
1/4 cup flour
2 bacon slices
1 cup sliced fresh mushrooms
2 tsp canola oil
1/2 cup chopped green onions
2 garlic cloves, minced
1 cup low sodium chicken broth
2 Tbsp lemon juice
1/4 tsp hot sauce

Grits Ingredients:
14 oz can low sodium chicken broth
1 cup milk
1/2 tsp salt
1 cup uncooked quick cooking grits
3/4 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 tsp hot sauce
1/4 tsp ground white pepper

Directions for shrimp:

Peel shrimp & devein.

Sprinkle shrimp with pepper and salt; dredge in flour (oops! I forgot this step!!)

Cook bacon in large skillet over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1 tsp bacon grease.

Saute mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions and saute 2 minutes. Add shrimp and garlic and saute until the shrimp are lightly browned.

Stir in chicken broth, lemon juice, and hot sauce and cook 2 more minutes, stirring to loosen particles from bottom of skillet. (At this point I turned the shrimp off and cooked the grits. Warm the shrimp back up once the grits are almost done.)

Direction for Cheese Grits:

(Note: My grits were a little runny because I put too much chicken broth in mine. Saryn was whining and Jordan was talking to me and I ended up putting in 16 oz instead of 14 oz. I cooked them a lot longer than the recipe stated but couldn't get them as thick as they should be. Still tasted great though!

Bring chicken broth, milk, salt & 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until thickened.

Stir in cheddar cheese and remaining ingredients.

Spoon shrimp mixture over hot cheese grits; sprinkle with crumbled bacon.


1 comment:

Fleur said...

Sounds great! I think I usally make the grits first, and then time it so the shrimp is done when the grits are- that way they are just cooked and firm. We love this dish; tried it first in Charleston, SC and the "low country cooking".