Made it last night for my wife and my self. One of best Shrimp and Grits I have ever ate I was raised on shrimping boats from South Louisiana ate Shrimp and Grits in many places but this is great stufff
.
Made it last night for my wife and my self. One of best Shrimp and Grits I have ever ate I was raised on shrimping boats from South Louisiana ate Shrimp and Grits in many places but this is great stufff
Cheesy Shrimp and Grits
35 Reviews
ADD YOUR REVIEW
Yield
Makes 4 servings
JULIA DOWLING RUTLAND
November 2003
RECIPE BY COASTAL LIVING
This quick and easy shrimp and grits recipe will wow your family as a weeknight meal or impress guests at a dinner party. The vein of the shrimp runs along the back of the shrimp, just below the surface, and is actually the digestive tract. It won't cause you harm to eat, but can taste gritty (and you definitely don't want that), so it's best to remove it. To see how to do so, click here.
Ingredients
Step 1
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
Step 2
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Step 3
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
Step 4
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.
.
Made it last night for my wife and my self. One of best Shrimp and Grits I have ever ate I was raised on shrimping boats from South Louisiana ate Shrimp and Grits in many places but this is great stufff
Cheesy Shrimp and Grits
35 Reviews
ADD YOUR REVIEW
Yield
Makes 4 servings
JULIA DOWLING RUTLAND
November 2003
RECIPE BY COASTAL LIVING
This quick and easy shrimp and grits recipe will wow your family as a weeknight meal or impress guests at a dinner party. The vein of the shrimp runs along the back of the shrimp, just below the surface, and is actually the digestive tract. It won't cause you harm to eat, but can taste gritty (and you definitely don't want that), so it's best to remove it. To see how to do so, click here.
Ingredients
- 3 cups chicken broth
- 1 cup uncooked quick-cooking grits
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons butter
- 2 cups (8 ounces) shredded Cheddar cheese
- 6 slices bacon, chopped
- 2 pounds medium shrimp, peeled and deveined
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 6 green onions, chopped
- 2 garlic cloves, minced
Step 1
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
Step 2
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Step 3
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
Step 4
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.