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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp and Grits Recipe

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This recipe for Shrimp and Grits is from Celebrating Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups water
14 oz. vegetable broth
3/4 cup half-n-half
3/4 tsp. salt
1 cup polenta
3/4 cup cheddar cheese, shredded
1/4 cup parmesan cheese, grated
2 tbsp. organic unsalted butter
3 tsp. Chipotle Cholula Hot Sauce
3 bacon slices
1 lb. medium sized shrimp, peeled & deveined
1/4 tsp. black pepper
1/8 tsp. salt
1/4 cup all purpose flour
1/2 cup chopped green onions
2 garlic cloves, minced
2 tbsp. fresh lemon juice
Directions:
Directions:
Bring water, broth, half-n-half, and salt to a boil in a medium saucepan; gradually whisk in polenta. Reduce heat, and simmer, stirring occasionally 10 minutes or until thickened. Add cheddar cheese, parmesan cheese, butter and 1 tsp. hot sauce. Keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tbsp. drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour. Sauté green onions for 1 minute in 'baconed' skillet. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in broth, lemon juice, and more hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese polenta. Top with crumbled bacon; serve with lemon wedges.
Number Of Servings:
Number Of Servings:
4

 

 

 

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