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Shrimp and Grits

Ingredients: Cheese Grits
  • 2 cups reduced-sodium chicken broth
  • 2 cups water
  • 1 cup quick grits
  • ½ tsp. pepper
  • 1 Tbsp. butter
  • 3/4 cup Cheddar cheese, shredded
Ingredients: Shrimp
  • 3 Tbsp. fresh lemon juice
  • ½ tsp. hot sauce (such as Tabasco)
  • ½ cup reduced-sodium chicken broth
  • 2 bacon slices, chopped
  • 1 medium onion, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, minced
  • ½ cup chopped green onions, divided
  • 1-½ pounds large shrimp, peeled and deveined
Directions: Cheese Grits
  1. Bring water and chicken broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5-7 minutes or until thick, stirring occasionally.
  2. Stir in butter pepper and cheese.
  3. Cover so it stays warm while you make the shrimp.
Directions: Shrimp
  1. Combine first 3 ingredients; set aside.
  2. Add bacon to a nonstick skillet and sauté over medium heat until crisp. Transfer the bacon to a plate; set aside. Add the onion, bell pepper and garlic to the skillet with the bacon drippings in it. Cook, stirring occasionally, vegetables for 5 minutes.
  3. Stir in shrimp, lemon juice mixture and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.

Serve shrimp mixture over grits; sprinkle with remaining the green onions and bacon bits.

Makes: 6 servings