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Beau Rivage Shrimp and Grits Recipe

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This recipe for Beau Rivage Shrimp and Grits is from The Turkey Creek High School Family Cookbook Vol 2, 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:  
1 pound shrimp
Salt and pepper
1 cup heavy cream
1 cup stone ground grits
2 cups water
3 tablespoons lemon juice
1 1/2 cups seafood stock
6 slices of bacon
1/4 cup butter
2 tablespoons chopped onion
1 clove garlic
mushrooms, chopped
Directions:
Directions:
Fry bacon until brown - not crisp. Chop bacon; reserve 4 tablespoons bacon grease. Saute onion and garlic until transparent. Add shrimp and bacon; cook until opaque. Remove from heat.

Combine cream, water and stock. Bring to a boil. Add butter, salt and pepper. Slowly stir in grits. Reduce heat to medium; cook 20 minutes or until tender. Add shrimp and bacon mixture.

I like "spicy" foods so I also add jalepeno peppers, crushed chili peppers as well as a dash of cayenne pepper. The only thing I measure is the liquids.

I also use "stone" ground grits from Nora Mills near Helen, Georgia

 

 

 

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