Allifunn
10-22-2007, 10:40 AM
Shrimp & Grits
The Grits:
Quick grits: for the amount of grits you want to make ( 3 cups grits to 9 cups water should be the right amount)... Just bring to boil (be careful not to let this boil over…milk will boil over!!!) 1/2 chicken broth & 1/2 milk (5 cups broth to 4 cups whole milk in this case) Add recommended amount of salt & some pepper.
add grits and turn to LOW...stir ALOT! Add ½ stick butter, 4 ozs. cream cheese, & 2 cups shredded SHARP cheddar cheese
Stir and cook on low for about 20 minutes. Cover & turn off heat.
Cook the shrimp……………..
*6 pieces bacon, cooked & chopped (save some of the grease in the pan.)
1 bunch chopped green onion
½ cup chopped green peppers
½ cup chopped onions
½ cup chopped tomatoes
1 garlic head chopped
¼ cup white wine
1 - 2 lbs peeled & deveined shrimp…boil slightly …not cooked through, but a bit pink. Drain & let sit while you make the onion & pepper mixture.
Sautee chopped green onion, green peppers & regular onion in butter and some bacon grease (in the cooked bacon pan). Add the garlic & bacon.
Cook a while longer. Add the tomatoes and cook. Add the White wine and simmer to reduce the liquid. Add the shrimp. Turn off heat and mix well.
Add the shrimp to the grits, stir well and serve.
* If you can find tasso...use a little of this too...chopped & sauteed
I also use some chopped ham sometimes.
To make a souffle with this ...fold in about 4-5 whipped egg whites (stiff) and bake in a greased dish about 350 for 30 minutes...it will puff up so make sure you use a deep dish. This casserole will travel well and stays fluffy so the grits don't get hard.
Thank you, BB, for giving me the opportunity to cook in your lovely home and allowing me to feed my fellow SoWallers. You had a grayt idea! :clap:
We are a good team....:wub:
The Grits:
Quick grits: for the amount of grits you want to make ( 3 cups grits to 9 cups water should be the right amount)... Just bring to boil (be careful not to let this boil over…milk will boil over!!!) 1/2 chicken broth & 1/2 milk (5 cups broth to 4 cups whole milk in this case) Add recommended amount of salt & some pepper.
add grits and turn to LOW...stir ALOT! Add ½ stick butter, 4 ozs. cream cheese, & 2 cups shredded SHARP cheddar cheese
Stir and cook on low for about 20 minutes. Cover & turn off heat.
Cook the shrimp……………..
*6 pieces bacon, cooked & chopped (save some of the grease in the pan.)
1 bunch chopped green onion
½ cup chopped green peppers
½ cup chopped onions
½ cup chopped tomatoes
1 garlic head chopped
¼ cup white wine
1 - 2 lbs peeled & deveined shrimp…boil slightly …not cooked through, but a bit pink. Drain & let sit while you make the onion & pepper mixture.
Sautee chopped green onion, green peppers & regular onion in butter and some bacon grease (in the cooked bacon pan). Add the garlic & bacon.
Cook a while longer. Add the tomatoes and cook. Add the White wine and simmer to reduce the liquid. Add the shrimp. Turn off heat and mix well.
Add the shrimp to the grits, stir well and serve.
* If you can find tasso...use a little of this too...chopped & sauteed
I also use some chopped ham sometimes.
To make a souffle with this ...fold in about 4-5 whipped egg whites (stiff) and bake in a greased dish about 350 for 30 minutes...it will puff up so make sure you use a deep dish. This casserole will travel well and stays fluffy so the grits don't get hard.
Thank you, BB, for giving me the opportunity to cook in your lovely home and allowing me to feed my fellow SoWallers. You had a grayt idea! :clap:
We are a good team....:wub: