Shrimp and Grits
Source of Recipe
Adapted from Southern Living
List of Ingredients
� 2 cups water
� 1 (14-ounce) can chicken broth
� 3/4 cup half-and-half
� 3/4 teaspoon salt
� **********************
� 1 cup regular grits
� 1 cup shredded Cheddar cheese
� 1/2 cup grated Parmesan cheese
� 2 tablespoons butter
� 1/2 teaspoon hot sauce
� 1/4 teaspoon white pepper
� (I suggest you double everything below this line)
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� 4 bacon slices ( I also add some Tasso; my Mom
added andouille and said it was great))
� 1 pound medium-size shrimp, peeled and deveined
� 1/4 teaspoon black pepper
� 1/4 teaspoon salt
� 1/4 cup all-purpose flour
� 1 cup sliced mushrooms
� 1/2 cup chopped green onions
� 2 garlic cloves, minced
� 1/2 cup chicken broth ( I added some more toward the end of prep)
� 2 tablespoons fresh lemon juice
� 1/4 teaspoon hot sauce
Recipe
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
Saut� mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and saut� 2 minutes. Add shrimp and garlic, and saut� 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.
Adapted from: Chef Bill Smith, Chef Bill Smith, Southern Living, APRIL 2004
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