"The belly rules the mind."--Spanish Proverb

Low Country Shrimp and Grits Recipe

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This recipe for Low Country Shrimp and Grits, by , is from Fisher Family Cookbook, 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!

Tammy Essmeier


4 bacon strips, chopped
1/2 cup onion, chopped
1 Tbsp. fresh thyme, chopped
8 oz. mushrooms
5 cloves garlic, chopped
3 1/4 cups chicken broth
3/4 cup black coffee
1/2 cup tomato juice
1 Tbsp. red wine vinegar
1 tsp. sugar
1/2 tsp. red pepper
2 Tbsp. cornstarch
1 to 1 1/2 lbs shrimp, medium/large, tails removed and deveined
1/2 cup tomatoes, seeded and chopped

2 cups milk
1 cup quick grits

Cook bacon and drain. Add onion, thyme, mushrooms, and garlic. Sauté 6 minutes. Add 1 1/4 cup of the chicken stock, coffee, tomato juice, red wine vinegar, sugar, and red pepper. Add salt to taste. Bring to a boil and simmer. Add cornstarch. Add shrimp and simmer.

Bring the remaining 2 cups of chicken stock and 2 cups milk to a boil. Add grits while stirring. Continue to stir or whisk for 5 minutes.

Serve shrimp over grits. Sprinkle with chopped tomatoes.




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