Shrimp & Grits, baby! I think you'll like my recipe for this dish because it's simple, hearty and delicious :) Enjoy!

SHRIMP & GRITS:

For the grits:

1-1/3 cup grits ( I use Jim Dandy)

3 cups whipping cream or whole milk

2 -1/2 cups chicken broth

1 teaspoon salt

½ stick butter

Bring cream or milk, broth, salt and butter to a low boil.  Slowly stir in the grits and turn on low.  Simmer for just a few minutes, stirring often.  Turn off and set aside.  Reheat when the shrimp mixture is ready.  You may add a little additional liquid if the grits become too thick.

For the sauce:

1 stick butter

2 medium onions, chopped

1 bell pepper, chopped

2 ribs celery, chopped

1 bunch green onions, chopped

3 cloves garlic, finely chopped

¼ cup fresh parsley

2 T. all-purpose flour

2 cans Cream of Shrimp soup

1 small can tomato sauce

1 soup can full of water

½ cup milk

1 T. each of:  onion powder, garlic powder, salt, pepper & Zattarran’s seasoning

1 ½ lb. uncooked, peeled shrimp

 

In a soup pot, sauté’ first 6 ingredients in butter for about 10 minutes or until veggies are very soft.  Stir in 2 T flour.  Stir in the next 5 ingredients and let simmer on low for 45 minutes.  Add shrimp, stir and cover for 15 more minutes.  Serve over grits.  Delicious!