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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
one 14 1/2 oz. can chicken broth |
3/4 cup half and half |
1 cup stone ground grits |
3/4 cup sharp cheddar cheese, grated |
1/4 cup parmesan cheese, grated |
2 tbsp. butter |
1/2 tsp. tabasco sauce |
1/4 tsp. white pepper |
3 slices bacon |
1 lb. large shrimp, peeled and deveined |
1/4 tsp. white pepper |
1/8 tsp. salt |
1/4 cup flour |
1 cup sliced mushrooms |
1/2 cup scallions, sliced |
2 cloves garlic, minced |
1/2 cup chicken broth |
2 tbsp. freshly squeezed lemon juice |
1/4 tsp. tabasco sauce |
lemon wedges |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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