Shrimp and Grits
OPTIONAL: when I make grits, I usually add cheese, salt, and garlic powder.
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These shrimp and grits are very easy to make, and big on flavor! It's very smooth with a bit of a sweet flavor (probably from the pepper). I really liked frying the grits. It gave them a bit of crunch and made for a really nice presentation.
Paula called for a pot, so I made six servings of grits and I fried them in a bit of butter (that adds to the flavor too!).
- pot grits, cooked and chilled in loaf pan
- 2 Tbsp
- chopped red bell pepper
- large onion, chopped
- 2 Tbsp
- chicken broth
- large peeled shrimp
- clove garlic, minced
- cayenne pepper or louisiana hot sauce to taste
1Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm.
2Melt butter in saute pan and cook pepper, onion, and garlic until soft.
3Whisk flour in pan with veggies. When browned, thin with chicken broth until sauce is desired thickness.
4Add shrimp to pan. Cook until shrimp are pink and done, but no longer than 3 minutes.
5Put fried grits on 2 plates and top with shrimp sauce.
6Have Cayenne pepper, Louisiana Hot Sauce, or your favorite hot seasoning on hand for individuals to use as desired.