Shrimp & Grits
I have everything I need to make shrimp and grits for dinner tonight. But, I have read though so many recipes my mind is completely twisted up and confused.
Would you kindly give me your favorite recipe? My only restriction is that it cannot be completely overindulgent with fat. My husband is training for an ironman in May. If I can make it "look" a little healthy I may be in the clear.
Grilled chicken, fish, veggies and protein shakes become boring, even if I am not consuming the shakes.
Thank you, my craving thanks you.
Carolinadawg - excellent suggestion!!! Crooks is where I first had them and came up with my version afterwards.
Not quite sure this is the original Crooks recipe - I have it in a Bill Smith cookbook which is packed up during renovations right now. But it looks wonderful.
Here's my version - simple but so good:
Shrimp and Grits
1 1/2 lb shrimp, shelled and deveined
8 slices bacon, cooked crisp, drained and crumbled
8 oz fresh mushrooms, sliced
3-4 green onions, trimmed and sliced
4 Tablespoons butter (in all)
1/4 tsp. cayenne pepper
Melt 2 T butter in skillet over medium low heat, add sliced mushrooms and sauté 10-15 minutes or until done. Set aside.
While mushrooms are cooking, melt 2 T butter in large skillet over medium heat. Add shrimp and sauté, stirring often. Sauté for 5 minutes, sprinkle with cayenne pepper and cook for 5-10 minutes more, or until pink. Add green onion and sautéed mushrooms, cook until onions are tender, stirring often (1-2 min.). Reduce heat to low to keep warm. Sprinkle with crumbled bacon. Serve spooned over cheese grits.
3 cups water
1/2 tsp. salt
1 cup grits
8 oz sharp cheddar cheese, shredded.
Bring water and salt to boil in a medium sized saucepan. Add grits and stir. Reduce heat to low, cover and cook 5-7 minutes until thick and bubbly, stirring occasionally. Add cheddar cheese, stir to mix thoroughly. Heat through for 2 minutes. Spread 2/3 cup to 1 cup grits on plate, top with shrimp.