Excellent! Try sprinkling your shrimp with some Tony Chachere’s seasoned salt. Gives it a little zing & more flavor – kinda like Louisiana syle. Mmmm!
This recipe was a huge hit! My only change was born out of necessity. I didn’t have any bell peppers on hand but did have some jalapeños. I substituted a finely minced jalapeño for the bells and it was terrific. Everyone in my family loved it and my husband and son said they thought I should always use jalapeños instead of bells.
Ingredients:
1/2 cups chicken broth
1 1/2 cups evaporated milk
3/4 cup quick-cooking grits
1/2 teaspoon salt
1 cup shredded Cheddar cheese
2 tablespoons Butter
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup diced green bell pepper
1/2 cup diced onion
1 tablespoon shredded Cheddar cheese, or as desired
Directions:
Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
In a skillet cook and stir shrimp, green bell pepper, and onion in butter until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes.
Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.
source:allrecipes.com
