Weekend Recipe: Divine Shrimp & Grits

Divine Shrimp & Grits

Our version of a southern classic

 

Prep Time: 20 mins

1 and a half pound peeled deveined shrimp
8-ounce baby bella mushrooms
8 strips of bacon
1 roasted red pepper diced
1 onion
Chopped green onions
5 tablespoons all-purpose flour
2 cups chicken broth
Salt and pepper to taste

For grits
1 and 1/2 cups grits
6 cups chicken broth
1 cup Parmesan cheese
Salt and pepper to taste
2 tablespoons butter

1. Cook grits to package instructions and incorporate cheese and butter season to taste with butter and set aside
2. Cook bacon until crispy and place on paper towel
3. Add onion, and mushrooms to bacon grease and sauté until onions and mushrooms are soft
4. Add red peppers to the onion and mushroom mixture and coat with the all-purpose flour
5. Add chicken broth; lower heat and whisk until you have a thick gravy consistency
6. Add shrimp to the hot gravy and keep on low until shrimp is fully cooked
7. Ladle shrimp gravy mixture over cheese grits and top with crumbled bacon and green onions with a side of toasted bread

 

Enjoy!

Use this recipe as a guide and adjust measurements and ingredients as necessary.

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