Wednesday, April 3, 2013

Shrimp & Grits

When I was home last Friday waiting for Wesley to get off of work, shrimp and grits sounded so good for lunch. I'll confess I had to call my mom to remind me how to make them.  Wesley isn't a huge fan so I didn't feel guilty at all whipping them up!  This recipe is a stacked version, so it can be easily adjusted for 1 or for a crowd.  Here's how to make them:

Shrimp & Grits
serves 4

1 cup grits (not instant or quick)
3 cups chicken broth
1 cup half and half
1 t salt
1 T olive oil
2-3 cloves of garlic, minced
2 cups bell peppers, diced
2 T butter
24 raw shrimp, peeled and devined
2 t cajun seasoning
salt and pepper, to taste
1 cup shredded white cheddar cheese
1/4 cup scallions, minced

In a saucepan, bring the chicken broth, half and half, and salt to a boil.  Add the grits and simmer according to package directions.  Heat the oil in a skillet over medium-high heat.  Cook the garlic and peppers for 2-3 minutes, until tender, then add the butter and shrip.  Cook for about 2 more minutes, until all of the shrimp are pink.  Add the cajun seasoning, salt, and pepper to taste.

Once the grits are done (they should be nice and creamy) scoop a serving into a bowl, top it with a handful of the white cheddar, and then a scoop or 2 (or 3 or 4!) of the peppers and shrimp.  Top it off with a sprinkling of those green scallions.


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