Tara's Shrimp and Grits
By
Tara Guthrie Lucas
@TaraCooks
1
★★★★★ 1 vote5
Ingredients
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1 can(s)chicken broth (16 oz.)
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4servings of cooked grits (not instant)
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1 mediumsweet onion, chopped
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1 largered bell pepper, diced
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1 pkgfresh sliced mushrooms (8 oz.)
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2 clovefresh garlic, pressed
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1 ozreal bacon recipe pieces (1/3 of 3 oz. pkg.)
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1 lbfresh medium shrimp, peeled and deveined
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4 ozcolby & monterrey jack cheese, shredded (i use the marbled in the block.)
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·dash of tabasco sauce, to taste
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1 stickbutter or margarine
How to Make Tara's Shrimp and Grits
- Cook 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.
- While 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.
- When grits are done, stir in some butter or margarine (to taste – I use about 1/2 stick) until melted.
- Make 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.