Quick Shrimp and Grits

Quick Shrimp and Grits

Printable recipe for Quick Shrimp and Grits provided by Cooks Corner, Green Bay.



For the Grits:

2 cups chicken broth

2 cups milk

1 tsp garlic salt

1 cup instant grits

1 cup shredded cheddar cheese

2 TBSP butter

Salt and pepper to taste


In a stockpot, combine the broth, milk and garlic salt and bring to a boil. Whisk in the grits slowly and reduce the heat to a simmer. Stir frequently to prevent lumps and cook until grits are tender, about 5-8 minutes. Stir in the cheese and butter, then season with salt and pepper to taste.


For the Shrimp:

6 strips of bacon, chopped

2 lbs medium shrimp, peeled and deveined

Juice from 1 lemon

5 dashes Worcestershire sauce

3 garlic cloves, minced

2 TBSP fresh chives, chopped

In a large non-stick pan over medium-high heat, add the bacon and cook until crisp. Remove the bacon from the pan and add in the shrimp. Cook until almost cooked through (2-3 minutes), then add lemon juice, Worcestershire sauce and garlic and cook for 1 additional minute. Remove pan from the heat and stir in the bacon.

Spoon grits into 4 bowls, then top with shrimp mixture.

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