Tara's Shrimp and Grits
Tara Guthrie Lucas
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- 1 can(s)
- chicken broth (16 oz.)
- servings of cooked grits (not instant)
- 1 medium
- sweet onion, chopped
- 1 large
- red bell pepper, diced
- 1 pkg
- fresh sliced mushrooms (8 oz.)
- 2 clove
- fresh garlic, pressed
- 1 oz
- real bacon recipe pieces (1/3 of 3 oz. pkg.)
- 1 lb
- fresh medium shrimp, peeled and deveined
- 4 oz
- colby & monterrey jack cheese, shredded (i use the marbled in the block.)
- dash of tabasco sauce, to taste
- 1 stick
- butter or margarine
1Cook grits according to package directions for 4 servings, only substitute the chicken broth for part of the water, and add water to make enough liquid for package directions.
2While grits are cooking, sauté garlic, onion, red bell pepper, and mushrooms in about 3 tablespoons of butter or margarine in a large deep skillet until tender. Add shrimp and bacon bits. You may need to add a little more butter or margarine after adding the shrimp. Cook until shrimp are completely pink.
3When grits are done, stir in some butter or margarine (to taste – I use about 1/2 stick) until melted.
4Make a bed of grits on individual plates or on a serving platter. Top grits generously with shredded cheese, reserving some extra cheese. Spoon the shrimp mixture over bed of grits and top with remaining shredded cheese. Add a few dashes of Tabasco sauce to taste before serving. Makes about 3 large or 4 small servings. Serve with sautéed vegetables such as zucchini or yellow squash and rolls.