Shrimp and Grits

A recipe for a quintessential Southern favorite, Shrimp & Grits!  This recipe is very forgiving, and easily adaptable.  Some days I do not have fresh mushrooms (so I use canned), and some days I do not have green onions (so I omit or garnish with chives instead).  Please see my notes for what I did differently.  Thanks for stopping by, and have a blessed day!

—Stacy

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Shrimp and Grits

Found a recipe at food.com and made, with a few changes, see my notes. Delicious though, and definitely a keeper!

Course

Brunch, Dinners, Lunch / Dinner

Cuisine

Southern

Servings

Ingredients

• 2 cups water
• 1 14.5 oz can chicken broth
• 3/4 cup half and half
• 3/4 teaspoon salt
• 1 cup regular grits I use quick grits and they are fine
• 3/4 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon Tabasco sauce or any hot sauce
• 1/4 teaspoon white pepper
• 3 slices bacon
• 1 pound medium shrimp peeled and deveined
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 cup flour
• 1 cup sliced mushrooms
• 1/2 cup sliced green onion
• 2 cloves garlic minced
• 1/2 cup fat-free, low-sodium chicken broth
• 2 tablespoons fresh lemon juice I use bottled
• 1/4 teaspoon Tabasco sauce

Course Brunch, Dinners, Lunch / Dinner Cuisine Southern Servings Ingredients 2 cups water 1 14.5 oz can chicken broth 3/4 cup half and half 3/4 teaspoon salt 1 cup regular grits I use quick grits and they are fine 3/4 cup shredded cheddar cheese 1/4 cup grated parmesan cheese 2 tablespoons butter 1/2 teaspoon Tabasco sauce or any hot sauce 1/4 teaspoon white pepper 3 slices bacon 1 pound medium shrimp peeled and deveined 1/4 teaspoon black pepper 1/8 teaspoon salt 1/4 cup flour 1 cup sliced mushrooms 1/2 cup sliced green onion 2 cloves garlic minced 1/2 cup fat-free, low-sodium chicken broth 2 tablespoons fresh lemon juice I use bottled 1/4 teaspoon Tabasco sauce

Instructions

1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside. Sprinkle shrimp with pepper and salt; dredge in flour. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.

Recipe Notes

Stacy's Notes: Made April 2016, mostly as directed (did use quick grits I keep), except I used about 1 cup of broth at the end and didn't have fresh mushrooms. It made more sauce, but it still needed more (at least for me!). It was delicious though, so definitely make again!

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