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
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