Creamy Grits

Shrimp & Grits

Ingredients

  • For Grits:
  • 3 cups chicken broth
  • 3/4 cups water
  • 3/4 cup Bob's Red Mill Corn Grits/Polenta
  • 3/4 cup milk
  • 1 cup cheddar, shredded
  • 1 tablespoon butter
  • Freshly cracked pepper
  • Kosher salt, to taste
  • For Shrimp:
  • 1 pound shrimp, peeled and deveined
  • 3 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced
  • 1 tablespoon soy sauce

Instructions

1

FOR GRITS: In a medium saucepan, combine broth and 1 cup of water.

2

Bring to a boil over medium-high heat.

3

Add the grits, stirring until combined.

4

Return to a boil; reduce heat and simmer, stirring frequently, for 30 minutes.

5

Stir in the milk and cook for 15 minutes, stirring frequently or until thickened.

6

Remove from heat and stir in the cheese, butter, and pepper, stirring until the cheese is melted.

7

FOR SHRIMP: Rinse shrimp and pat dry.

8

Fry the bacon in a large skillet until browned; Remove from pan, leaving grease in pan, and set aside to drain on a paper towel.

9

In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic, and soy sauce. Saute for 3 minutes.

10

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Rating: 5 out of 5.

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