For grits:
2 1/2 cups water
1 cup whole milk
1/2 stick (1/4 cup) unsalted butter
3/4 teaspoon salt

For shrimp:
2 pounds medium shrimp, peeled and deveined
1 teaspoon seasoned salt
1/2 stick (1/4 cup) butter, divided
1/3 cup each finely chopped celery and red bell pepper
1 tablespoon minced fresh or 3/4 teaspoon dried thyme
1 1/2 tablespoons OLD MILL PLAIN FLOUR
1 cup chicken broth
3/4 cup sliced green onion
2 tablespoons heavy whipping cream
3 strips cooked bacon, crumbled
Freshly ground pepper

Prepare grits: Bring water, milk, and butter to a boil in a large, heavy saucepan. Add salt; gradually whisk in Old Mill Stone-Ground Grits. Reduce heat and simmer, stirring frequently to prevent sticking, until tender and thick, 20 to 25 minutes. Cover and keep warm.

Prepare shrimp: Pat shrimp dry and toss with Old Mill Anything Goes Seasoning. Melt 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add shrimp and sauté until opaque, 3 to 4 minutes. Transfer shrimp and juices to a plate.

Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add celery, bell pepper, and thyme; sauté until vegetables are almost tender, 1 to 2 minutes. Reduce heat to medium; sprinkle flour over vegetables and cook, stirring constantly, 1 minute. (Mixture will be dry.) Stir in chicken broth, green onion, and cream; add shrimp and juices. Bring to a simmer, stirring constantly, until mixture is hot and thickened, about 2 minutes.

To serve, spoon grits onto plates. Spoon shrimp mixture on grits, and sprinkle with bacon and pepper.

Makes 4 to 6 servings.




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