Shrimp & Grits
By edielou
Ingredients
- Charleston Style Grits:
- 6 cups water
- Salt to taste
- 1 1/2 cups quick cooking of old-fshioned grits
- 2 cups milk
- 1 cup heavy cream
- 8 Tbls butter
- freash ground black pepper to taste
- Shrimp:
- 2 lbs. medium shrimp peeled and deveined
- Essence
- salt
- 1 cup finely chopped onion
- 1 tsp minced galic
- 1/2 lbs cooked and crumbled bacon (applewood)
- 1 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 Tbls finely chopped green onions
- 2 Tbls minced parsley
- 2 Tbls olive oil
Details
Servings 4
Preparation time 45mins
Cooking time 46mins
Preparation
Step 1
Grits:
In a large heavy sauce pan bring the water to a boil. Add generous tsp of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover and cook for 45 minutes to an hour, until grits are tender, smooth and creamy. season with salt & pepper to taste. Keep warm until ready to serve.
Shrimp:
Season shrimp with Essence and salt. Cook bacon in heavy saute pan, remove cool & crumble. Reserve some drippings in pan. Add the shrimp cookfor 2 to 3 minutes, remove the shrimp and add the onions and cook until soft about 3 minutes. Add the garlic & cook 1 minute. Add chicken broth to pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions, and parsley into the sauce and return shrimp and bacon to the pan. Return sauce to a simmer and continue to cook until slightly reduced. Serve over grits.
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