Friday, January 27, 2012

Shrimp and Grits, great for brunch or dinner

I have to admit it, I'm not a huge fan of shrimp....until you mix it with grits and cheese, that is, then I'm all about it! Below is the recipe I always use for shrimp and grits. It's a tried and true recipe that can be thrown together pretty quickly and it's always a huge hit in my house. Hope y'all enjoy as much as we do.

1 pound peeled, tailed and de-veined medium sized shrimp
3 bacon slices ( I typically use turkey bacon)
1 small onion (Vidalia if available), diced
2 cloves garlic, minced
2 cups low sodium chicken stock
1 cup water
1 cup whipping cream
1/2 tsp salt
1/4 tsp ground red pepper or red pepper flakes
1 cup quick cooking grits, uncooked
1 cup shredded cheddar cheese
3-4 tbsp butter
Fresh chives for garnish

Drain shrimp and set aside. Cook bacon in a large, deep skillet or pan over medium heat until crisp. Remove from pan and drain on paper towel. Saute onion in hot bacon drippings over medium heat, approximately 5 minutes until onions are translucent, then add garlic and saute another minute (the garlic can burn quickly, so don't go far from your pan after you add it). Add chicken broth and next 4 ingredients and bring to a boil, before reducing heat to a simmer, at which point you will whisk in your grits.  Stir constantly for 7-8 minutes so your grits don't lump together. Stir in the shrimp, cheese and butter and cook a few more minutes, until the shrimp turn pink. Serve in a bowl and top with fresh chopped chives and the crumbled bacon. Will yield about 6 servings, so if you're cooking for 2 you may want to cut your ingredients in half. This recipe is from the Southern Living Christmas Cookbook, which has TONS of other great recipes in it.

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