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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis is just an old Southern stick-to-your-ribs dinner combining fresh shrimp, a medley of peppers, onion and creamy cheese grits. Itâs great served with corn bread and sliced tomatoes.â âMelissa Birdsong, Gilbert, South Carolina Ingredients:
2-1/2 cups chicken broth |
1 cup quick-cooking grits |
1 medium onion, sliced |
1 package (14 ounces) frozen pepper strips, thawed |
4 teaspoons olive oil |
3/4 pound uncooked large shrimp, peeled and deveined |
1/4 cup minced fresh parsley |
1 teaspoon lemon juice |
1 cup (4 ounces) shredded sharp cheddar cheese |
1/2 cup sour cream |
Directions:
1. In a large saucepan, bring broth to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened.
2. Meanwhile, in a large skillet, saute onion and pepper strips in oil until crisp-tender. Add the shrimp, parsley and lemon juice; saute 3-4 minutes longer or until shrimp turn pink.
3. Stir cheese and sour cream into grits; serve with shrimp mixture. Yield: 4 servings.
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