"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp and Grits Recipe

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This recipe for Shrimp and Grits, by , is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Dwyer
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup stone-ground grits
Salt and pepper
1/4 cup (1/2 stick) butter
2 cups shredded sharp Cheddar cheese
1 pound raw shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
6 slices bacon, chopped into tiny pieces
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 cup thinly sliced green onions, white and green parts
1 large clove garlic, minced

Directions:
Directions:
1. In a medium saucepan, bring 4 cups water to a boil. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.
2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet, and sauté over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.
3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.

Number Of Servings:
Number Of Servings:
8 as an appetizer or 4 as a main course
Personal Notes:
Personal Notes:
This is a Paula Deen recipe and it is delicious. I made this for a brunch in Arizona, and my friends raved about the grits -- and before the brunch, most of them had never even heard of, much less tried, grits.

 

 

 

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