Shrimp And Grits
serves 2-4
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2 cups water
1 cup low-sodium chicken broth
3/4 cup half-and-half
1 cup stone-ground grits
6 thick-cut slices of bacon, diced
1 pound shrimp, peeled and de-veined
1 tablespoon fresh lemon juice
4 green onions, white and tender green parts, thinly sliced
1 clove garlic, minced
prep: 20 minutes
total: 40 minutes
large saucepan
large skillet
1. In a large saucepan, bring the water, broth, half-and-half and salt to a simmer over medium heat. Add the grits and simmer, stirring often to prevent burning on the bottom, until the liquid is absorbed, 20-25 minutes. Season to taste with salt and pepper.
2. Once the grits are simmering, fry the diced bacon in a large skillet over medium heat. After 3-5 minutes, when the bacon is just beginning to brown, add the shrimp and cook, stirring occasionally, until they turn pink, 2-3 minutes. Stir in the lemon juice, green onions and garlic and sauté for 2-3 more minutes.
3. To serve, spoon individual servings of the shrimp over the grits, or just pour the shrimp mixture into the grits and stir to combine.
2. Once the grits are simmering, fry the diced bacon in a large skillet over medium heat. After 3-5 minutes, when the bacon is just beginning to brown, add the shrimp and cook, stirring occasionally, until they turn pink, 2-3 minutes. Stir in the lemon juice, green onions and garlic and sauté for 2-3 more minutes.
3. To serve, spoon individual servings of the shrimp over the grits, or just pour the shrimp mixture into the grits and stir to combine.
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