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