Shrimp & Grits
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Thursday, 23 June 2011 00:16
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2 cups water 1 14-oz can chicken broth ¾ cup Half & Half ¾ tsp salt 1 cup regular, unseasoned grits ¾ cup shredded cheddar cheese ¼ cup grated parmesan cheese 2 TBS butter ½ teaspoon Tabasco sauce ¼ tsp white pepper 3...

 

  • 2 cups water
  • 1 14-oz can chicken broth
  • ¾ cup Half & Half
  • ¾ tsp salt
  • 1 cup regular, unseasoned grits
  • ¾ cup shredded cheddar cheese
  • ¼ cup grated parmesan cheese
  • 2 TBS butter
  • ½ teaspoon Tabasco sauce
  • ¼ tsp white pepper
  • 3 slices bacon
  • 1 pound medium shrimp, peeled and deveined
  • ¼ tsp black pepper
  • 1/8 tsp salt
  • ¼ cup all-purpose flour
  • 1 cut sliced mushrooms
  • ½ cup chopped green onions
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • 2 TBS lemon juice
  • ¼ tsp Louisiana hot sauce
  • 1 tsp Worcestershire sauce
  1. Bring 1st 4 ingredients to a boil in medium saucepan, gradually whisking grits; reduce heat, and simmer occasionally for 10 minutes or until thickened
  2. Add cheddar cheese and next 4 ingredients, keep warm
  3. Cook bacon in large skillet until crisp; remove bacon and drain on paper towel; reserve 1 TBS of drippings in skillet; crumble bacon and set aside
  4. Sprinkle shrimp with salt and pepper and dredge in flour
  5. Sauté mushrooms in hot drippings for 5 minutes until tender
  6. Add green onions, shrimp and garlic and sauté 3-4 minutes until shrimp are lightly brown
  7. Stir in chicken broth, lemon juice, and hot sauce and cook additional 2 minutes, stirring to loosed particles from bottom of skillet
  8. Serve shrimp mixture over hot cheese grits; top with crumbled bacon bits; serve with lemon wedges

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:22