Southern Shrimp and Grits


Grill Master
Gold Site Supporter
[FONT=&quot]Southern Shrimp and Grits[/FONT][FONT=&quot] [/FONT][FONT=&quot][/FONT]
[FONT=&quot]2 cups reduced-sodium chicken broth [/FONT]
[FONT=&quot]2 cups 2% milk [/FONT]
[FONT=&quot]1/3 cup butter, cubed [/FONT]
[FONT=&quot]3/4 teaspoon salt [/FONT]
[FONT=&quot]1/2 teaspoon pepper [/FONT]
[FONT=&quot]3/4 cup uncooked old-fashioned grits [/FONT]
[FONT=&quot]1 cup shredded cheddar cheese[/FONT][FONT=&quot][/FONT]

[FONT=&quot]In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.[/FONT]

[FONT=&quot]In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions. [/FONT][FONT=&quot][/FONT]


Grill Master
Gold Site Supporter
I omitted the cheese, and used chopped Red Onion...

Shrimp and Grits.jpg