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Shrimp and Grits




Source of Recipe


Marsha


List of Ingredients





2 cups water
1 can (14 ounces) chicken broth

¾ cup half-and-half

¾ teaspoon salt

1 cup quick grits

¾ cup shredded cheddar cheese

¼ cup shredded Parmesan cheese

2 tablespoons butter

½ teaspoon hot sauce

¼ teaspoon white pepper


Recipe



In large saucepan, bring first 4 ingredients to boil; gradually whisk in grits. Reduce heat and simmer, stirring occasionally, until thickened. Stir in cheeses, butter, hot sauce and white pepper. Spread ¾-inch thick on a cookie sheet. Cool, then refrigerate until fully chilled. Cut into 2-by-3-inch pieces. Dredge in flour and deep-fry or pan-fry until golden and crisp.

Top with whatever shrimp mixture you like. I saute a combination of shrimp, tomatoes, bell peppers and Cajun spices, moistened with a little shrimp stock or chicken broth.