Shrimp N Grits
From FavoriteFixins 13 years ago
- 45 mins. to make
- Serves 4
Shrimp n Grits are a Low Country favorite. Comfort food 101!!! If you've never tried this brunch favorite, you don't know what you're missing. Different regions, will make it their own way, but I found this to be my favorite way of making it.
Ingredients
- 2 cups water shopping list
- One 14 1/2 oz. can chicken broth shopping list
- 3/4 cup half and half shopping list
- 1 cup stone ground grits shopping list
- 3/4 cup sharp cheddar cheese, grated shopping list
- 1/4 cup parmesan cheese, grated shopping list
- 2 Tbsp. butter shopping list
- 1/2 tsp. Tabasco sauce shopping list
- 1/4 tsp. white pepper shopping list
- 3 slices bacon shopping list
- 1 lb. large shrimp, peeled and deveined shopping list
- 1/4 tsp. white pepper shopping list
- 1/8 tsp. salt shopping list
- 1/4 cup flour shopping list
- 1 cup sliced mushrooms shopping list
- 1/2 cup scallions, sliced shopping list
- 2 cloves garlic, minced shopping list
- 1/2 cup chicken broth shopping list
- 2 Tbsp. freshly squeezed lemon juice shopping list
- 1/4 tsp. Tabasco sauce shopping list
- lemon wedges shopping list
How to make it
- Bring first 4 ingredients to a boil, in a medium saucepan. Gradually whisk in grits; reduce to simmer, stirring occasionally, until thickened, according to time on package. When the grits are done, stir in the cheddar cheese and next 4 ingredients, stirring until cheeses are melted. Cover and set aside, but keep warm.
- While the grits are cooking, fry in bacon in a large skillet, until crisp. Set aside on paper towel and reserve 1 Tbsp. drippings in skillet. Sprinkle the shrimp with salt and pepper, dredge in flour, and set aside.
- In the bacon drippings, saute the mushrooms about 5 minutes, or until tender. Add the scallions and cook for 2 more minutes. Add the shrimp and cook for 2 minutes, until the shrimp begin to brown. Stir in the chicken broth, lemon juice, and hot sauce, and continue to cook 2 more minutes, stirring to loosen brown bits from skillet.
- Divide the grits into 4 large, shallow bowls, ladle the shrimp mixture over the grits, and top each with crumbled bacon. Serve with lemon wedges.
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