Shrimp and Grits

Main Dishes
Sat Mar 8th 1200 Views
Ingredients:
  • 2 cups water
  • 1 (14 oz) can chicken broth
  • ¾ cup half and half
  • ½ tsp salt
  • 1 cup grits
  • 2 Tbsp. butter
  • ¾ cup grated sharp cheddar cheese
  • ½ cut grated parmesan cheese
  • pinch of pepper, cayenne, nutmeg ( I sometimes just add a dash or two of Tabasco)
Shrimp
  • 1 to 2 lb. fresh shrimp, peeled
  • 6 slices bacon
  • 2 cups sliced mushrooms
  • 1 cup sliced scallions or green onions
  • 2 large clove garlic
  • 4 tsp. lemon juice
  • hot sauce
  • salt and pepper
  • chopped fresh parsley (optional)

Instructions:

For the grits:

Bring the first four ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add the cheeses and spices. Keep warm.

Dice bacon and cook until just crisp in a large skillet. Drain bacon on paper towels and reserve. Pour off all the bacon fat except 1 tbsp. Saute the mushrooms in the hot drippings in skillet 5 minutes or until tender. Add green onions and garlic and sauté 2 minutes. Then, add the shrimp and cook for 3 or 4 minutes or until shrimp turn pink. Stir in the chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

Divide the grits among four plates and then spoon the shrimp over the grits and serve immediately.

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