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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We often serve this Carolina Low Country favorite at our family's restaurant, Fresh House, in Albermarle, North Carolina, says Robin Hinson. I've scaled our jumbo-sized version of the recipe down to feed a family. Ingredients:
4 cups water |
1 tablespoon chicken base or chicken bouillon granules |
1 cup uncooked old-fashioned grits |
1/2 pound cooked small shrimp, peeled and deveined |
1 package (3 ounces) cream cheese, cubed |
4-1/2 tablespoons butter, cubed |
1/4 cup minced chives |
Directions:
1. In a large saucepan, bring water and chicken base to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in the remaining ingredients until blended and heated through. Yield: 6 servings.
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