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This Southern favorite is a hit for Brunch or Dinner!

For grits:

2 1/2 cups water

1 cup whole milk

1/2 stick (1/4 cup) unsalted butter

3/4 teaspoon salt

1 cup OLD MILL Stone Ground White Grits or OLD MILL Stone Ground Yellow Grits

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 seasoned salt.  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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