Ingredients
- Grits:
- 1 qt. whole milk
- 1 stick butter (1/2c.)
- 1 c. Weisenberger Grits(can order online - do not use instant grits)
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 c. shredded mild Gouda
- 1/3 c. butter
- 4 slices cooked, crisp bacon
- 16 ounces plump, medium shrimp, peeled and deveined
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/4 cup flour
- 2 diced shallots
- 1 cup sliced green onions
- 2 cloves garlic, sliced
- 1/2 cup fat-free low-sodium chicken broth cup sour cream
Preparation
Step 1
Make Grits. :
Bring milk to a boil add stick of butter, stir until melted. Stir in grits, stirring constantly for 5 min. or until consistency of thick oatmeal.
2
Remove from heat and add salt, pepper, and beat all lumps. Add ⅓ c. butter and cheese (saving a little for the top). Pour into buttered 2 qt. casserole.
3
Can be made the day before and refrigerated.
Cook bacon in a large skillet until crisp; reserve drippings in skillet; crumble bacon and set aside on paper towel.
Sprinkle shrimp with pepper and salt; dredge in flour. Cook in bacon drippings. Remove from pan and set aside.
4. Saute shallots in hot drippings in skillet until tender; add green onions and saute 2 minutes;add garlic slices and sauté. Add bacon pieces. Stir in chicken broth and reduce by half, stirring to loosen browned bits from skillet. Mix in Sour cream -- warm -- add Shrimp.
5. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits.