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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Saturday, December 19, 2009


A girlfriend of mine from Greensboro shared this recipe with me several years back and I have stuck with it because it is truly divine.

2 cups water
1 (14-oz.) can chicken broth
3/4 cup half-and-half
1 tsp. salt
1 cup uncooked regular grits
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
1 tsp. hot sauce
1/4 tsp. ground white pepper
4 slices bacon
1 lb. medium fresh shrimp-peeled and deveined shrimp
1/2 tsp. black pepper
1/4 tsp. salt
1/4 cup all-purpose flour
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1/2 tsp. hot sauce
chopped green onions

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add cheese and next 4 ingredients. Keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, set aside.
Sprinkle shrimp with black pepper and 1/4 tsp. salt. Dredge in flour.
Saute mushrooms in hot drippings in skillet 5 minutes. Add 1/2 cup green onions and saute 2 minutes. Add shrimp and garlic and saute 2 minutes or until shrimp or lightly browned.
Stir in 1/2 cup chicken broth, lemon juice and hot sauce; cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon and chopped green onions.
Serves 4

"Old friends pass away, new friends appear. It is just like the days. An old day passes, a new day arrives. The important thing is to make it meaningful: a meaningful friend - or a meaningful day."~Dalai Lama

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