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It took me years to find a really good recipe for shrimp and grits, a low-country dish. People never want to try it but after I force them, they absolutely love it.
Grits:
1 1/2 c chicken broth
1 1/2 c milk
3/4 c grits (make sure you get grits that work with these measurements)
1 c shredded mild chedder cheese
Shrimp
1 1/2 c bacon, diced
1 lb medium shrimp
1 1/2 c thinly sliced green pepper
1 1/2 c thinly sliced red pepper
1 c thinly sliced onion
1 cup canned diced tomatoes with all the juice from the can
Hot sauce
1. Combine broth and milk - boil. Stir in grits and simmer on low 5 minutes (until done), stir in cheese.
2. In large skillet, cook bacon till crisp, remove bacon and drain off some of the fat (I usually keep most of it). Add peppers and onion to bacon fat and saute until limp, add tomatoes and hot sauce (to your taste) and shrimp. Cook till shrimp are done. Add bacon in at the end and stir it all up.
Serve over grits. Keep hot sauce on the table.
Grits:
1 1/2 c chicken broth
1 1/2 c milk
3/4 c grits (make sure you get grits that work with these measurements)
1 c shredded mild chedder cheese
Shrimp
1 1/2 c bacon, diced
1 lb medium shrimp
1 1/2 c thinly sliced green pepper
1 1/2 c thinly sliced red pepper
1 c thinly sliced onion
1 cup canned diced tomatoes with all the juice from the can
Hot sauce
1. Combine broth and milk - boil. Stir in grits and simmer on low 5 minutes (until done), stir in cheese.
2. In large skillet, cook bacon till crisp, remove bacon and drain off some of the fat (I usually keep most of it). Add peppers and onion to bacon fat and saute until limp, add tomatoes and hot sauce (to your taste) and shrimp. Cook till shrimp are done. Add bacon in at the end and stir it all up.
Serve over grits. Keep hot sauce on the table.