Lowcountry Shrimp and Grits |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I have made this version of shrimp and grits and few times and it always turns out great. Ingredients:
2 cups water |
2 cups half-and-half |
2 teaspoons salt |
1/2 teaspoon ground pepper |
1 cup grits, white stone-ground |
2 tablespoons butter |
1 1/2 cups sharp cheddar cheese, shredded |
4 slices bacon |
2 tablespoons bacon drippings, reserved |
1/2 cup scallion, thinly sliced |
1/2 cup celery, chopped |
1/2 cup green bell pepper, chopped |
1 lb shrimp, raw, peeled and deveined |
2 teaspoons lime juice |
1 teaspoon worcestershire sauce |
2 tablespoons parsley, chopped |
Directions:
1. In a medium saucepan bring water and half n half to boil. Add the salt, pepper and grits. Cook for about 25-30 minutes, stirring until thick and creamy.
2. While the grits are cooking, fry the bacon in a large skillet until browned and crisp. Crumble the bacon. In 2 Tbls of the bacon drippings saute scallions, celery, bell pepper until translucent. Add the shrimp, lime juice and Worchestershire sauce. Cook for 4 minutes covered. Add in the bacon. Remove from heat. Spoon the grits onto a serving platter. Top with the shrimp mixture. Sprinkle with the chopped parsley.
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