Shrimp and Grits
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon salt
- salt and pepper
- 2 tablespoons butter
- 2 cups water
- 2 cups milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup shredded parmesan cheese
- 1/4 teaspoon white pepper
- 1 teaspoon fresh thyme
- 1/2 tablespoon lemon juice
- 1 pound shrimp (peeled and deveined)
- 2-3 cloves garlic (minced)
- 1/3 cup diced red bell pepper
- 1 cup stone-ground grits, (i like white grits)
- 4 slices bacon (diced)
- 5 ounces white mushrooms (sliced)
- 4 green onions (white and green parts divided, sliced)
- 1/4-1/2 teaspoon tabasco sauce
- Carbohydrate 9.90647330855343 g
- Cholesterol 374.845223737806 mg
- Fat 59.7367691534437 g
- Fiber 0.801379441179148 g
- Protein 66.4051160878814 g
- Saturated Fat 24.8318168000796 g
- Serving Size 1 1 Serving (628g)
- Sodium 816.184543099561 mg
- Sugar 9.10509386737428 g
- Trans Fat 5.40631581356292 g
- Calories 852 calories
To make grits, bring water, milk, and salt to a boil in a medium saucepan.Gradually whisk in grits so that they do not clump. Turn heat to low and cook according to package directions (probably a good 45 minutes for stone-ground or shorter for quick grits.) Stir frequently to prevent the grits from scorching on the bottom of the pan. If grits are getting too thick, you can add more water.Once done, turn heat off and stir in butter, cheeses, and white pepper. Keep warm.To make shrimp, cook bacon in a large skillet. Remove bacon and set aside. Pour off all but 1 tablespoon of bacon fat.Saute mushrooms and red pepper in the bacon fat for 2-3 minutes. Add shrimp, garlic, white parts of green onion, and thyme. Cook until shrimp are pink. Season with salt and pepper.Add chicken broth, cream, lemon juice, and tabasco. Simmer for 2-3 minutes. Add green parts of green onion and bacon.To serve, scoop grits onto a plate or bowl and top with shrimp mixture.
