Shrimp and Grits -- Southern Style |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the St. Pete Times. Prepare all ingredients before starting to cook because it goes very fast. Ingredients:
3 tablespoons lemon juice |
2 teaspoons hot sauce (tabasco) |
2 lbs raw shrimp, peeled |
3 slices bacon, chopped |
1 cup onion, diced |
1/4 cup green pepper, diced |
3 garlic cloves, minced |
1/2 cup chicken broth |
1/2 cup green onion, sliced and divided |
5 cups water |
1 1/2 cups quick-cooking grits |
1 tablespoon butter |
1 teaspoon salt |
1 cup shredded sharp cheddar cheese |
Directions:
1. Combine lemon juice, hot sauce and raw shrimp. Set aside.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. (While bacon is cooking bring 5 cups water to a boil in a separate saucepan for grits.) To the skillet add onion, bell pepper, and garlic to dripping and bacon pieces; cook 5 minutes or until tender, stirring occasionally.
3. Stir in shrimp mixture, broth and 1/4 cup green onions. Cook 5 minutes or until shrimp are done, stirring frequently.
4. While shrimp are cooking, add quick cooking grits to boiling water, stirring constantly. Reduce heat to low, simmer, covered for 5 minutes or until thick, stirring occasionally. Stir in butter, salt and 3/4 cup of the cheese.
5. To serve, pour grits in shallow bowl. Heap shrimp on top of your serving of grits with remaining cheese and green onions.
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