Sunday, March 28, 2010

Recipe: Shrimp & Grits!

I have been craving some shrimp and grits lately!
So, I decided to compile a few recipes for them into one!

The first recipe is adapted from "Five Ingredient Fix"
host Claire Robinson's Stone-Ground Grits with Gruyere.

Instead of using Gruyere, I used extra sharp white cheddar cheese.
It's a lot easier to find in the stores and still has that
distinct cheese-y taste to it.

1 cup grits (NOT the quick grits)
2 cups chicken stock, plus more if necessary
2 cups half-and-half
1 cup grated extra sharp white cheddar cheese
Salt & pepper

Directions for grits:
First, bring the chicken stock and the half-and-half to
 a boil, over high heat in a medium pan.

Slowly whisk in the grits.

Reduce the heat to medium-low and cook, stirring often, until
thick and creamy (about 15 - 20 minutes).  If the grits get too
thick, stir in additional hot stock or water to loosen & thin.

Add the cheese and stir until cheese melts.

The shrimp portion of the recipe is from
a few recipes I just formed into one.

2 Tablespoons butter
1/2 medium onion, chopped
2 cloves of garlic, minced
1 green bell pepper, chopped
1 pound mild Italian sausage
1 pound uncooked medium shrimp, peeled & deveined
1/4 cup dry white wine
1 (14.5 oz.) can diced tomatoes, drained

Heat a large saute pan over medium-high heat.  Melt butter and
saute onion, garlic and green bell pepper until tender & translucent.

Add sausage.  When sausage has cooked, add shrimp and saute
for about 2 minutes.  Add white wine and diced tomatoes.

Bring to a boil, about 5 minutes.

Transfer to a serving dish and add the grits.  Mix together.


And don't give in to the sweet faces your dog makes
while you're eating your dinner...

"I like shrimp and grits!"

"Please?  Pretty please?"

"Fine...then I'll just lay here and sulk!"

Don't feel too bad for her...she just got a milk bone :)

Hope everyone has a wonderful week!

1 comment:

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