posted on June 27, 2016
I’m the luckiest guy in the world. Every husband says that, but I’m empirically correct - no one makes shrimp and grits like Bridget (except for her mother, Nancy, who wrote this recipe):
1 14-ounce can of chicken broth (or 1 and 3/4 cups homemade)
1 cup milk
1/2 tsp. salt
1 cup grits
3 ounces shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 tsp. Louisiana hot sauce
1/4 tsp. ground black pepper
1. Bring chicken broth, salt, milk and 1 1/3 cups of water to a boil. Stir in grits and reduce heat to low, cooking the grits until thick, approximately 10 minutes.
2. Stir in cheese, hot sauce and pepper until melted and incorporated. Remove from heat and plate, topped with shrimp mixture (below).
2 slices of bacon
2 tsp. vegetable oil
1-2 lbs. peeled and cleaned uncooked shrimp
1/2 cup chopped green onions
1/8 tsp. salt
2 garlic cloves, minced
1/4 tsp. pepper
1 cup chicken broth
1/4 cup all-purpose flour
2 Tbsp. fresh lemon juice
1 cup sliced fresh mushrooms
1/4 tsp. (or more!) hot sauce
1. Cook bacon in a large nonstick skillet over medium heat until crisp; remove bacon and drain on paper towels, reserving drippings in skillet. (Reserve bacon for crumbling when cool)
2. Sprinkle shrimp with salt and pepper; dredge in flour.
3. Add vegetable oil to skillet and heat.
4. Sauté mushrooms in skillet for 5 minutes, then add the green onions and sauté for another 2 minutes.
5. Add shrimp and garlic and sauté for 2 minutes, stirring frequently until shrimp are lightly browned.
6. Stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to deglaze the bottom of the skillet.
7. Spoon mixture over hot plated grits; sprinkle with crumble reserved bacon over dish.
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