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Author Notes: Girls Raised In The South...G.R.I.T.S! How appropriate! Shrimp and grits is not only a Southern staple, but a favorite comfort food. It's warm and creamy and listed on our menu at least monthly. There are literally thousands of ways to prepare grits, but this is one of my absolute favorites that you can truly enjoy for breakfast, lunch or dinner...although be warned, it's kicked up a notch from mom's classic recipe. Adding multiple cheese, and cooking the grits in chicken stock instead of water makes a huge difference in taste and flavors. Enjoy! - ChefBirdsong
- 2 cups yellow stone ground grits
- chicken stock
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1/2 cup Cheddar Cheese
- 1/2 cup Asiago cheese
- 1/4 cup Sour Cream
- 1/4 cup Heavy Cream
- 4 ounces Goat Cheese
- 1 cup Julienned Red & Green Bell peppers
- 1 cup Julienned Mixed Red and Vidalia onion
- 1/2 teaspoon Minced garlic
- 5 tablespoons extra Virgin Olive oil
- 16-20 pieces Extra Jumbo Shrimp, Peeled & Deveined
- 1/2 teaspoon Lemon Juice
- 1 tablespoon Fresh Parsley
- 1/4 teaspoon Hungarian Paprika
- Salt & pepper to taste
- Additional fresh parsley for topping
- 1-2 Diced Fresh Tomatoes
- Prepare grits according to package directions except replace water with equal parts chicken stock for the cooking liquid.
- When grits are cooked, add all cheeses, creams, 1 tsp.salt & pepper. Mix well until extra creamy. Keep warm.
- Place bell peppers, onions and garlic in a saute pan with 3 tbsp. olive oil and saute until crisp tender. Set aside, but keep warm.
- Rinse and dry your shrimp and place flat on a baking sheet. Drizzle with remaining olive oil, lemon juice and sprinkle with salt, pepper, fresh parsley and paprika.
- Bake shrimp at 425 until pink, about 5-7 minutes. Timing will vary depending on actual size of the shrimp, so watch carefully to not overcook.
- Serve by filling your bowl with grits, adding two-three slices of fresh diced tomato, then topping with the sauteed peppers and onions, then topping with shrimp. Sprinkle with fresh parsley or additional cheese. Serve hot.
- This recipe was entered in the contest for Your Best Porridge