Free Online Recipes
 |  

Sign Up login
 
 

Cooking Light Magazine's Southern Shrimp and Grits Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Cooking Light Magazine's Southern Shrimp and Grits

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
3 tablespoons fresh lemon juice
1/2 teaspoon hot sauce (such as Tobasco)
1 1/2 pounds peeled and deveined large shrimp
2 bacon slices, chopped
1 cup frozen chopped green onions, divided
5 cups water
1 1/2 cups uncooked quick-cooking grits
1 tablespoon butter
1 teaspoon salt
 
3/4 cup (3 ounces) shredded sharp cheddar cheese

Instructions
Combine first three ingredients; set aside.
Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.
Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions. Serves 6.


Originally Submitted
11/10/2010





0 Out of 5 from 0 reviews

You can add this Cooking Light Magazine's Southern Shrimp and Grits recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.