Grits are on my mind due to the recent post on the history of grits. Today's recipe comes from a kind blogger who commented on my previous post, then sent me her recipe for a family favorite take on grits she modified from one found long ago in Southern Living magazine. Thanks to Robin at Be Still and Know.
Garlic Shrimp and Grits
Prep: 20 min., Cook: 15 min.
Leave the tails on the shrimp you use as a garnish for an attractive presentation.
Makes 4 servings
Makes 4 servings
· 1 pound unpeeled, medium-size fresh shrimp, cooked ( I used the a bag of frozen peeled and deveined shrimp and it worked just fine)
· ½ pound for one recipe if you double the recipe which I always do for large family gatherings then use a whole pound of bacon ( depending on how much bacon you like, reserve bacon drippings to saute the shrimp in later)
· 3 cups water (I substituted chicken broth for more flavor)
· 1 cup whipping cream (I have used Half & Half or even regular milk as well)
· 1/4 cup butter or margarine (in true southern style I threw in a whole stick of butter!)
· 1 teaspoon salt
· 1 cup quick-cooking grits, uncooked
· 1 cup (4 ounces) shredded extra-sharp Cheddar cheese
· 2 garlic cloves, minced
· Garnishes: chopped fresh chives, peeled and cooked shrimp, freshly ground black pepper
· ½ pound for one recipe if you double the recipe which I always do for large family gatherings then use a whole pound of bacon ( depending on how much bacon you like, reserve bacon drippings to saute the shrimp in later)
· 3 cups water (I substituted chicken broth for more flavor)
· 1 cup whipping cream (I have used Half & Half or even regular milk as well)
· 1/4 cup butter or margarine (in true southern style I threw in a whole stick of butter!)
· 1 teaspoon salt
· 1 cup quick-cooking grits, uncooked
· 1 cup (4 ounces) shredded extra-sharp Cheddar cheese
· 2 garlic cloves, minced
· Garnishes: chopped fresh chives, peeled and cooked shrimp, freshly ground black pepper
Peel shrimp, and devein, if desired. Cut bacon into small pieces, place in hot skillet and fry until crisp. Remove cooked bacon from pan and to reserved dripping, add the shrimp and garlic, salt and pepper to taste and quickly saute shrimp until just under done, about 1 minute. Remove from heat and set aside with bacon until you are ready to add to the grits.
Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat.
Reduce heat to medium, and whisk in grits. Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth.
Stir in 1 pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated.
Garnish as desired.
(I cook my grits and then transfer them to a crock pot and then just before I am ready to serve them, I stir in the shrimp and the cheese just prior to serving so the shrimp did not get overcooked.)
Robin also shared a past post for her Cheese Grits Casserole. (Scroll down beneath her sock pile. LOL)
Before we leave the subject of all things grits behind, check out Hilary at A Smitten Image and her first experience with this staple of southern pantries. :)
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24 comments:
Sounds yummy! I'll pass it along to my grit lovin', southern Mississippi husband!
Looks great, just hope I can find grits around her--ayuh.
Can see me going on a grits hunt soon, if these recipes keep appearing!
Hmmm, the shrimp looks yummy. Can I put it on Alfredo instead of grits? LOL
I make some mean cheese grits. Yum!!
Yum. I'm a transplanted Southerner so far unsuccessful at getting my Yankee family into grits. I need a recipe like this in my arsenal - thanks!
Ok--so I'm not a seafood lover either. I just can't eat some of that food down there and wonder how you do! Voted again and glad to see you doing well!!
OMG - I LOVE garlic shrimp! It's right up there with hot-out-of-the-oven chocolate chip cookies! I'll show this recipe to my husband and see if he'll make it for me. Yummie!!!
I love all things shrimp, but I'm a little shaky when it comes to grits. I don't think I've ever had them done up right.
Donna, hope your good southern gentleman cooks some up for you.
Where you at, Becca? (If not across the planet, I'll be glad to mail ya some!)
Jinksy, I simply can't believe there are no grits in the whole of England! :)
Go for it, Jessica!
Schube, lemme know if Chuck makes it for you. I want a report.
Cheap and easy to experiment with, Michelle.
I LOOOVE shrimp and grits - GMR makes the bestest ones....
morning angie friend..hows friend's hub?
YUM. Shrimp! One of the dishes I loved when I was in New Orleans was Creole Shrimp.
YUM. YUM. YUM. THAT LOOKS REALLY GOOD.
Mmmm, mmmm, mmmm I love grits. I'll have to do a post on a great grits recipe that I have... maybe later today... Jambalaya grits. Mouth watering. My husband doesn't like grits (if you can imagine), but he does like my Jambalaya recipe & I'll bet he'd like this one you posted too.
Lizzy ;-)
ooohhh....that looks yummy!
How's your friend's husband?
Truth be told, I don't like shrimp and I've never had grits. I'll pray for your friend's husband. . . okay????
Angie, I have a feeling you are a great cook!
Angie, that sounds absolutely delicious but I can hear my arteries clogging just reading the ingredients! Oh, but yum! Thanks for the linkage. :)
YUM! YUM! YUM! This is amazing! I must make this one! Hope your friend is doing well! I'm off to vote! Jenni
You hit this one out of the park. Pretty easy too. See what you miss by living somewhere else.
Oren
This looks yummy, Angie. Cheese grits.mmmm!
I vote every day and wanted to remind all above to vote for Angie's site again. You're doing great! Whoo hoo.
Thanks to Kimmi for the reminder. As for the recipe, oh wow, my mouth is watering.
Thanks for the shout out! Love me some grits!
Blessings
Robin
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