Shrimp and Grits

This has become a staple for Christmas brunch at our house. The recipe can be easily increased to serve a crowd.

Shrimp and Grits
Serves 4
Total Time:   1 hour

2 cup water
14 oz can chicken broth
¾ cups half and half
¾ teaspoon low sodium salt
1 cup regular uncooked grits
¾ cup cheddar cheese, shredded
¼ cup grated Parmesan cheese
2 tablespoons of butter
½ teaspoon hot sauce
¼ teaspoon ground white pepper
3 bacon slices
1 lb medium, peeled and deveined shrimp
¼ teaspoon black pepper
1/8 teaspoon low sodium salt
1 cup sliced mushrooms ½ cup chopped green onions
2 garlic cloves, mince
2 tablespoons all purpose flour
 2 tablespoons fresh lemon juice
½ cup chicken broth
¼ teaspoon hot sauce
Bring first 4 ingredients to a boil in a medium saucepan.  Gradually whisk in grits.  Reduce heat and simmer, stirring occasionally for 10 minutes or until thickened.  Add cheddar cheese and next 4 ingredients.  Keep warm.
Cook bacon, drain and reserve 1 tablespoon of drippings.  Crumble bacon.
Sprinkle shrimp with salt and pepper.
Saute mushrooms in hot bacon drippings for 5 minutes or until tender.  Add green onions and sauté 2 minutes.  Add shrimp and garlic and sauté until shrimp turns pink.  Whisk together flour and lemon juice until smooth.  Add flour mixture, chicken broth, and hot sauce and cook 2 minutes until mixture is slightly thickened, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits and top with crumbled bacon.

Photo courtesy Jason Reidy, Creative Commons License.

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