30
November
2011
|
12:00 AM
America/New_York

Shrimp and Grits

  • 3/4 cup yellow stone-ground grits

  • 2 cups milk

  • 1 cup chicken broth

  • ½ teaspoon seasoned salt

  • 1/8 cup extra virgin olive oil

  • 1 teaspoon butter 1 small onion, finely chopped

  • 1 pound shrimp, peeled and deveined

  • 1/4 teaspoon salt

  • 1/8 teaspoon white pepper

(For spicier taste buds, add ¼ teaspoon of Old Bay Seasoning)

In a medium saucepan, bring the milk, chicken broth and seasoned salt to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 15 minutes. Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, and then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot. Makes four servings.

Select pages where this recipe appears: Main Dishes