My friend, Tricia (a true Southern gal), often reminds me that I seem to love all things Southern and would therefore love shrimp and grits. I had never had it before but was up for the challenge. It's a really easy and fast dish to make and would be another perfect weeknight meal. The grits are insanely creamy (and good) and the shrimp combined with chicken broth and scallions had an almost Asian flavor to it, in my opinion. I essentially followed this recipe for the shrimp and this recipe for the grits. The changes I made were 1) skipping the bacon and 2) adding some heat - fresh green chilis as well as some cayenne pepper. My husband also drizzled a little truffle oil over his grits which was....really good. Here is the original recipe for your reference: Cheese Grits1 (14-oz.) can chicken broth
1 cup milk
1/2 teaspoon salt
1 cup grits (I used old fashioned)
3/4 cup cheddar cheese
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon hot sauce
1/4 teaspoon black pepper
Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.
Shrimp
2 bacon slices
1 pound unpeeled, medium-size raw shrimp
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sliced fresh mushrooms
2 teaspoons canola oil
1/2 cup chopped green onions
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon. Peel shrimp. Sprinkle shrimp with salt and pepper; dredge in flour. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
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