Wednesday, July 27, 2011

Shrimp and Grits

A Southern classic, shrimp and grits seems to be on the menu at most restaurants in the south, especially if there is a fresh supply of seafood just down the street!  I have loved this dish for many years but was always intimidated to try to serve it as I wasn't equipped with a really good recipe.  That was until I had a holiday lunch at Sallie Norton's house a couple of years ago.  She made this delicious dish and I was hooked!  I made it for my family at Sunday dinner soon after that and ever since it has been our go-to recipe whenever we have a craving for shrimp and grits.  After trying my Aunt Jean's tomato grits, I thought it would be delicious to combine the two so while we were on Amelia Island I decided to try a little experiment.  I made the tomato grits but used extra sharp white cheddar cheese and then followed this recipe for the shrimp.  It was a lovely combination and everyone seemed rather pleased with the outcome!

Shrimp and Grits

2 cups water
1 (14-ounce) can chicken broth
3/4 cup hall-and-hall
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
3 bacon slices
1 pound medium-size shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 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 low-sodium, fat-free
chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
Lemon wedges

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 I tablespoon drippings in skillet. Crumble bacon, and set aside.  Sprinkle shrimp with pepper and salt; dredge in flour.  

Saute mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and saute 2 minutes.  Add shrimp and garlic, and saute 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 wedge

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