I eat shrimp (which everbody knows) and I eat grits (sometimes) but I have never had the two together...
SHRIMP AND GRITS
By Ann Cox
INGREDIENTS:
2 (14-oz) cans chicken broth
1 c quick cooking grits
2 Tablespoons butter
1 c half and half, divided
3/4 cup shredded Parmesan cheese
1 lb fresh shrimp, peeled and de-veined
2 slices bacon, cut into small pieces
2 teaspoons minced garlic
½ c chopped green onions
1-2 teaspoons Cajun seasoning
1 teaspoon Worcestershire sauce
DIRECTIONS:
In large saucepan bring chicken broth to a boil, add grits and continue to cook and stir continually for 5-7 minutes or until liquid is absorbed.
Reduce heat and stir in butter, ½ cup half and half and Parmesan cheese.
Set aside and keep warm.
In a large skillet cook bacon and remove; sauté garlic and green onions for 2-3 minutes in bacon drippings.
Add ½ cup half and half, shrimp, Cajun seasonings and Worcestershire sauce; stir over medium heat until shrimp turns pink, and is cooked.
Spoon grits on each plate and top with shrimp mixture.
Yield: 4 servings.
