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Bobby Flay's Shrimp and Grits Recipe

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This recipe for Bobby Flay's Shrimp and Grits, by , is from Paschall's Here, There and Everywhere, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharon Paschall Sewell


4 cups water
Salt and pepper
1 cup stone-ground grits (I used quick cooking grits)
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup chopped onions
1 large clove garlic, minced (I used minced garlic in a jar)

Bring water to a boil.
Add salt and pepper.
Add grits and cook until water is absorbed, about 20 to 25 minutes.
Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry.
Fry the bacon in a large skillet until browned; drain well.
In bacon grease, add shrimp. Cook until shrimp turn pink.
Add lemon juice, chopped bacon, parsley, scallions and garlic.
Saute for 3 minutes.
Spoon grits into a serving bowl.
Add shrimp mixture and mix well.
Serve immediately.

For a larger group, this recipe easily doubles!




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