"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Carolina Shrimp and Grits Recipe

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This recipe for Carolina Shrimp and Grits, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Gregson
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups water
salt and pepper to taste
1 cup stone ground grits (or any instant or long cooking grits)
3 tbs butter
2 cups of your favorite sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
2 tbs lemon juice
2 tbs chopped parsley (or 4 tsp basil)
1 cup thinly sliced green onions
1 large garlic clove, minced

Directions:
Directions:
Bring water to a boil. Add salt, pepper and grits and cook until the water is absorbed, about 20 to 25 minutes. (you can also follow the directions of the package). Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry bacon in a large skillet until browned, drain well. In the grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley (basil), scallions and garlic. Saute for 3 minutes
Spoon grits onto four plates. Top with shrimp mixture and serve immediately with your favorite hot sauce. Note: I have also used shrimp that has been precooked (left over--peeled). Add the shrimp to the hot grease, to add flavor--this is a quicker version, and uses left over boiled or streamed shrimp).

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Great North Carolina favorite

 

 

 

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