Tuesday, February 12, 2013

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

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!

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