rnmeal into the simmering shrimp stock. Stir grits occasionally until slightly thickened
he grits:.
In a large pot, combine half and half and cream and
orching. Sprinkle in the grits, cover, and simmer for 20 to
garlic, olive oil, salt and pepper; toss well.
Arrange
oil. Add the salt, pepper and grits. Cook for about 25-30
>shrimp with the lemon juice and
Grits:
Preheat oven to
>and devein the shrimp
For the grits, bring the water and heavy cream to a boil
ater and salt to
>and de-vein shrimp
hen crumble and set aside
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.
adually whisk in grits; reduce heat and simmer, stirring
el shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4
hop into bite-sized pieces and set aside.
In a
ish.
Bring chicken broth and salt to a boil in
Peel shrimp, and devein, if desired.
Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat.
Reduce heat to medium, and whisk in grits. Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth.
Stir in 1 pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated.
Garnish, if desired.
Combine chicken broth, salt and grits in the crock pot. Cover and cook on LOW 6-8 hours.
Two hours before serving, saute the peppers, onions, garlic, and shrimp in the 2 tablespoons butter until tender. Add this mixture to the crock pot along with the cheeses, tomatoes with chilies, and cayenne, if using.
Continue to cook on HIGH an additional 2 hours.
o low and slowly whisk in grits. Simmer grits until tender and chicken broth