Prepare grits recipe, using full amount of cheese.
Season to taste with black pepper; keep warm.
Peel shrimp.
Dice bacon and saute in skillet lightly.
Add enough peanut oil to bacon fat to make layer 1/8-inch deep.
When hot, add shrimp in even layer, turning as they color.
Add mushrooms, garlic and green onions. Stir and cook for several minutes.
Season with lemon juice, Tabasco, parsley, salt and pepper.
Divide grits on 4 plates. Spoon shrimp over top and serve immediately.
Bring 2 cups shrimp stock to a boil in
revent scorching. Sprinkle in the grits, cover, and simmer for 20
Shrimp: In a large saute pan,
oil.
slowly whisk in grits and bring to boil.
Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and
Wash shrimp and pat dry.
Dice bacon and cook until just crisp in a large skillet. Drain bacon and reserve. Add enough oil to bacon fat to make a thin layer.
When hot, add shrimp.
Stir about and add scallions and garlic.
Season to taste with lemon, hot sauce, parsley, salt and pepper. Divide grits. Spoon shrimp over grits and top with bacon.
Serves 4.
Put Zatarain's Shrimp 'n Crab Boil in a medium pot of water and boil for about 4 minutes.
Add shrimp and boil for 2 minutes. Remove shrimp and save the water.
Add noodles to the water and cook until tender.
Strain.
In a large bowl combine noodles, bell pepper, celery, olives, shrimp and mushrooms.
Add vinegar, Hellmann's dressing and salt and pepper to taste.
Toss and serve. Easy to make and very delicious.
inutes to prevent the grits from sticking.
Add
alf n half to boil. Add the salt, pepper and grits. Cook
aving drippings in the skillet.\n Watch Now
Whisk 1
nd slowly whisk in the grits. Turn the heat to medium
iquid.
Meanwhile, prepare the grits according to the package directions
First, peel and devein the shrimp. In a small bowl, combine
arge saucepan.
Whisk in grits. Reduce heat, cover and simmer
ver medium-high heat. Add shrimp; sprinkle with seafood seasoning and
large saucepan. Stir in grits, and return to a boil
edium-high heat. Whisk in grits and half of the pepper
Coat 4 1/2 qt crock pot with nonstick cooking spray. Add bell peppers, celery, all but 1/2 cup of green onions, butter, seafood seasoning, and red pepper. Cover and cook on LOW 4 hrs or on High 2 hours.
Turn crock pot to HIGH. Add shrimp. Cover. cook 15 minutes longer. Meanwhile, bring water to boil in medium saucepan. Add grits and cook according to package.
Stir in cheese, cream and remaining 1/2 cup green onions. Cook 5 minutes longer or until cheese has melted. Serve over grits.
VARIATION: Also delicious served over polenta.
it while you begin the grits and gravy.
Prepare the