Seafood: Shrimp and Grits

By JoFClark

Cooks.com

Ingredients

• 3 cups white wine
• 1 t salt
• 2 stalks celery
• 1 t celery seed
• 1 clove garlic
• 1 t dill seed
• 1 bunch basil
• Grits
• 2 1/2 cups milk
• 1/2 cup regular grits
• 1/2 cup cheddar cheese, grated
• Garlic, salt and pepper to taste
• Shrimp
• 2 large onions, diced
• 4 oz olive oil
• 2 lbs small shrimp, peeled
• Or
• 4 cups water
• Salt and pepper
• 1 cup stone ground grits
• 3 t butter
• 2 cups shredded cheddar cheese
• 1 lb shrimp, peeled
• 6 slices bacon, chopped
• 4 t lemon juice
• 2 T chopped parsley
• 1 cup thinly sliced scallions
• 1 large clove garlic, minced

Preparation

Step 1

Bring marinade to boil, cool and chill. Marinate raw shrimp for 4 hours. For grits,, bring milk to boil. Add grits and cook until soft. Add cheese and season to taste. Sauté shrimp in olive oil and onions. Serve shrimp over grits.

Or

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20-25 minutes, remove from heat and stir in butter and cheese.

Rinse shrimp and dry. Fry bacon in a large skillet until browned, drain well. In grease,add shrimp. Cook until shrimp turn pink, add lemon juice, chopped bacon, parsley, scallions and garlic. Sauté 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.