July 1, 2009

Shrimp and Grits

As I was preparing dinner tonight, I looked out the window and began to miss the sun.  Now that daylight savings is over, my precious natural sunlight for dinner-time photography is lost.  You may not be able to tell by the photo but this is really a beautiful, colorful dish.  Shrimp and grits is a comforting, creamy southern meal that is perfect for chilly autumn evenings.  While most serve this as an entree, my husband and I agree that we prefer it as a side because of the richness of flavor.    

  • 2 c water 
  • 1 c chicken broth 
  • 1 c milk 
  • 1/2 tsp salt
  • 1/4 tsp pepper 
  • 1 c old-fashioned grits (not instant)
  • 3 tbsp butter 
  • 2 c shredded sharp cheddar cheese 
  • 1 lb shrimp, peeled and deveined (reserve the shells) 
  • 5 slices bacon, chopped 
  • 1 tbsp lemon juice 
  • 2 tbsp parsley, chopped 
  • 1/2 c onion, minced 
  • 2 cloves garlic, minced 

Add the water, chicken broth, milk, salt, pepper and shrimp shells into a medium sauce pan.  Bring to a boil over high heat.  Once the liquid comes to a boil, strain out the shrimp shells and discard.  Gradually whisk in the grits and continue to whisk for 1 minute, to prevent lumps.  Turn the heat down to medium-low and cover.  Cook and whisk occasionally until the grits become thick and the liquid is absorbed, about 15 minutes.  Remove from heat.  Stir in the butter and cheese.  Keep the grits warm until ready to serve. 

Meanwhile, fry the bacon in a large skillet over medium heat, until brown.  Remove the bacon with a slotted spoon and set aside.  Add the onion and cook for 6 minutes.  Add the shrimp and cook until it turns pink.  Stir in the garlic, lemon juice, bacon and parsley.  Cook for a few minutes longer, until the remaining ingredients are warmed through.  

Pour the grits into a serving platter.  Stir in the shrimp mixture and mix well.


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