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Shrimp and Grits Recipe

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

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


6 slices bacon
1/3 c. chopped green pepper
1 c. sliced fresh mushrooms
1 clove garlic, minced
2 T all-purpose flour
3/8 c. chicken broth
2 T lemon juice
1# Fresh shrimp, peeled
1 c. chopped green onion
1/4 t. salt
1/8 t. ground red pepper
Dash Creole seasoning
Dash Tabasco sauce
2 T. chopped fresh Italian parsley

2 c. water
2 T butter
1/2 c. grits, uncooked
1/2 c. milk, divided
1/4 t. salt

Cook bacon until crisp. Drain, reserving drippings in skillet.
Crumble bacon and set aside. Saute green pepper,
mushrooms and garlic in bacon drippings. Sprinkle flour over
vegetables and cook, stirring constantly, about 2 minutes.
Add broth and next 7 ingredients. Cook 5 minutes or until
heated thoroughly. (Add more broth if too thick). Keep warm.

For grits, bring water and butter to a boil in a heavy saucepan.
Stir in grits and return t a boil over medium heat. Reduce heat
and cook, stirring occasionally for 10 minutes or until thick,
continuing to stir. Stir in 1/4 c. milk, simmer 10 minutes. Salt.
Add remaining 1/4 c. milk; simmer 10 minutes. Serve shrimp
mixture over cooked grits. Top with crumbled bacon and
fresh Italian parsley.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
This can also be served as a brunch item - will serve 2 to 4.




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