Hey everyone ! Just sharing the 2nd recipe you guys can make at home .
You can't get much more Southern than shrimp and grits. It's a simple dish, yet heartwarming and hearty. Luckily, it is also quite fast and easy to make. Serve with a side of sliced ripe tomatoes and hot cornbread, and you are good to go! Keep this recipe on hand for those nights when you need a quick meal. You can have it on the table in less than 30 minutes.
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| picture credits to google |
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 2-1/2 cups chicken broth
- 1 cup quick-cooking grits
- 1 medium onion, sliced
- 1 package (14 ounces) frozen pepper strips, thawed
- 4 teaspoons olive oil
- 12 uncooked jumbo shrimp, peeled and deveined
- 1/4 cup minced fresh parsley
- 1 teaspoon lemon juice
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1/2 cup sour cream
Preparation:
In a large saucepan, bring broth to a boil. Slowly stir in grits. Reduce heat. Cook and stir for 5 to 7 minutes or until thickened.
Meanwhile, in a large skillet, saute onion and pepper strips in oil until crisp-tender. Add the shrimp, parsley and lemon juice; saute 3 to 4 minutes longer or until shrimp turn pink.
Stir cheese and sour cream into grits; serve with shrimp mixture.
Yield: 4 servings
Notes:
• Shrimp cooks quickly. Take care not to overcook them or they will become tough and rubbery. They should be removed from the heat as soon as they turn pink.
• Jumbo shrimp are measured at 11 to 15 pieces per pound. Smaller shrimp are less expensive and will work just as well.
• I prefer using fine-shredded Cheddar cheese. It melts faster into the grits.
• If you like a stronger cheese flavor, add 1/4 cup of grated Parmesan cheese to the grits.
• This recipe calls for quick-cooking grits to shorten cooking time. However, if you regularly use traditional grits, simply cook them according to package directions until they are cooked through and no longer gritty. Stirring often will ensure lump-free grits.
• I like my shrimp and grits on the spicy side. To spice up this dish, add 1/4 teaspoon (or to taste) of red pepper flakes when sauteeing the vegetables.
• Feel free to use fresh bell peppers instead of the frozen.
Meanwhile, in a large skillet, saute onion and pepper strips in oil until crisp-tender. Add the shrimp, parsley and lemon juice; saute 3 to 4 minutes longer or until shrimp turn pink.
Stir cheese and sour cream into grits; serve with shrimp mixture.
Yield: 4 servings
Notes:
• Shrimp cooks quickly. Take care not to overcook them or they will become tough and rubbery. They should be removed from the heat as soon as they turn pink.
• Jumbo shrimp are measured at 11 to 15 pieces per pound. Smaller shrimp are less expensive and will work just as well.
• I prefer using fine-shredded Cheddar cheese. It melts faster into the grits.
• If you like a stronger cheese flavor, add 1/4 cup of grated Parmesan cheese to the grits.
• This recipe calls for quick-cooking grits to shorten cooking time. However, if you regularly use traditional grits, simply cook them according to package directions until they are cooked through and no longer gritty. Stirring often will ensure lump-free grits.
• I like my shrimp and grits on the spicy side. To spice up this dish, add 1/4 teaspoon (or to taste) of red pepper flakes when sauteeing the vegetables.
• Feel free to use fresh bell peppers instead of the frozen.
Recipe Source: Melissa Hass Gilbert of South Carolina in "Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation" by Taste of Home (Readers Digest)
Reprinted with express written permission.
Southern Shrimp & Grits Recipe Photo © 2013 Taste of Home: Recipes Across America, licensed to About.com, Inc.
Reprinted with express written permission.
Southern Shrimp & Grits Recipe Photo © 2013 Taste of Home: Recipes Across America, licensed to About.com, Inc.
