"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp and Grits Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 C. Water
1 1/2 C. Chicken Stock
3/4 C. Cream (1/2 & 1/2)
3/4 tsp. Salt
1 C. Grits (uncooked0
3/4 C. Cheddar Cheese (3 oz./shredded)
1/4 C. Parmesan Cheese (grated)
2 Tsp. Butter
1/2 tsp. Hot Sauce
1/4 tsp.White Pepper
3 Slices Bacon
1 lb.Shrimp ( raw,peeled & deveined)
1/4 tsp. Black Pepper
1/8 tsp. Salt
1 C. Mushrooms (sliced)
1/2 C. Green Onions (chopped)
2 Garlic Cloves (minced)
2 Tsp. Flour
2 Tsp. Fresh Lemon Juice
1/2 C. Chicken Stock
1/4 tsp. Hot Sauce

Directions:
Directions:
Bring first 4 items to boil in medium pot, slowly whisk in grits. Simmer 10 minutes,stirring over low heat til thick Add cheddar cheese & next 4 items. Keep warm.
Cook bacon in large cast iron skillet, dab dry, crumble, set aside. Sprinkle shrimp with salt & pepper. Keep 1 Tsp. drippings and saute mushrooms, onions, garlic & shrimp, til shrimp turn pink.
Whisk flour and juice til smooth, add to hot sauce and stock. Cook til slightly thickened.
Serve shrimp mixture over hot cheese grits and top with bacon.

Number Of Servings:
Number Of Servings:
4

 

 

 

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