The origins of Grits can be found with the American Indians and can be traced to the Jamestown Colony. The Indians offered the Jamestown colonists
bowls of boiled corn mush that they called "rockahomine," which was later shortened to "Hominy" by the colonists.
In the South Carolina Low Country, Grits is considered a true Southern breakfast staple. However, Grits isn't just for breakfast anymore,
now you can find Grits served up for breakfast, lunch, or dinner in many fine restaurants located throughout Charleston, South Carolina and many other Southern cities
as well. Shrimp and Grits is one of many jazzed up variations to this
favorite Southern dish.
INGREDIENTS
-
2 1/2 cups of chicken broth
-
4 tablespoons of butter
-
3/4 cup quick-cooking white Grits
-
3 tablespoons of cream cheese
-
2 tablespoons of half & half
-
1/2 cup of chopped green onions
-
1 pound of uncooked medium Shrimp, peeled & de-veined
-
2 tablespoons of fresh lime juice
DIRECTIONS
| 1. |
Combine chicken broth and 1
tablespoon of butter in medium saucepan and bring to boil. |
| 2. |
Stir in Grits. |
| 3. |
Reduce heat; cover and simmer 5
minutes, stirring occasionally. |
| 4. |
Mix cream cheese and half &
half into Grits. |
| 5. |
Cover and simmer until
almost all liquid has evaporated and Grits are tender, stir frequently,
about 5 - 7 minutes. |
| 6. |
Stir in green onions. Remove
Grits from heat. |
| 7. |
Melt remaining 3 tablespoons
of butter in large skillet over medium-high heat. |
| 7. |
Add Shrimp and sauté until
Shrimp are cooked through, about 3 - 4 minutes. |
| 7. |
Stir in lime juice. Remove
skillet from heat. |
| 7. |
Serve Grits topped with Shrimp
and drizzle the lime butter over the top. |
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