OH.MAH.GAWD. This is delicious. I could eat the grits all by themselves. I couldn’t get stone ground grits so I used Bob’s Red Mill Organic Corn Grits. I also ran out of chicken stock for that last 3/4 cup so I used sherry wine. This is some seriously good food.
This is a fantastic recipe and was a huge hit at last night’s dinner party. It’s right up there with John Besh’s traditional, tomato based recipe, but it’s heartier and refreshingly different.
I also made a vegetarian version for a friend, using vegetable stock for the grits, and topping them sauteed mushrooms and wilted kale (with garlic, butter, vegetable stock, cayenne pepper). I was really pleased with how it turned out. Tasted great!
This was my first attempt at grits…and I loved it…of course, added a little Italian twist. The changes were actually from my son’s girlfriend from down South.
LOVED this recipe! Nice, creamy, and easy and no tomatoes 🙂 As always, I made a few changes but they were simple.
I love the richness of this recipe. The dry brine on the shrimp is an excellent trick for any shrimp dish. MY only change to this recipe is I use mushroom stock instead of chicken stock, and simmer with the shrimp shells as noted. I use a lot of mushrooms, so I save stems and any extra in a freezer bag until I have enough to make stock. I do the same with veggie scraps to make veggie stock.
Ingredients:
1/2 cups chicken broth
1 1/2 cups evaporated milk
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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