OK, this recipe of mine is famous from here to across the street.
Cheese Grits:
1 qt chicken broth
0.5 lb stone ground white or yellow grits (NOT instant or quick grits)
1 stick unsalted butter
2 cups heavy cream
8 oz white cheddar
8 oz smoked Gouda
4 oz. Parmesan
Bring broth to a boil and add grits. Stir to keep them from clumping. When they thicken, add the butter and then the cream. Bring to low simmer and cook for 45-60 minutes. Add the cheeses and serve or refrigerate. Also freezes well.
Shrimp:
2-3 slices bacon
1 cup sliced mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
1/4 cup all purpose flour
S&P to taste
1 cup chicken broth
2 Tablespoons lemon juice
1/4 teaspoon hot sauce (I use Tabasco or Crystal)
S&P the shrimp lightly. Dredge the shrimp in the flour. In a cast iron skillet, fry the bacon until crispy. Remove and save - crumble up when cool. Add the mushrooms to the skillet, and more bacon grease if needed, and cook for about 5 minutes then add green onions. Cook another 2 minutes. Add garlic and cook a minute then add the shrimp/ flour mix. Cook until shrimp are done. Add chicken broth, lemon juice, and hot sauce. Cook until liquid is thick, scraping the bottom of the skillet to loosen any bits. Serve over the cheese grits. Garnish with the crumbled bacon. Also good with fresh sliced green onions on top.
In the 10" Field skillet, almost done.
Shrimp and cheese grits - YUMMM!! These are stone ground white grits a buddy sent to me from Georgia.
Cheese Grits:
1 qt chicken broth
0.5 lb stone ground white or yellow grits (NOT instant or quick grits)
1 stick unsalted butter
2 cups heavy cream
8 oz white cheddar
8 oz smoked Gouda
4 oz. Parmesan
Bring broth to a boil and add grits. Stir to keep them from clumping. When they thicken, add the butter and then the cream. Bring to low simmer and cook for 45-60 minutes. Add the cheeses and serve or refrigerate. Also freezes well.
Shrimp:
2-3 slices bacon
1 cup sliced mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
1/4 cup all purpose flour
S&P to taste
1 cup chicken broth
2 Tablespoons lemon juice
1/4 teaspoon hot sauce (I use Tabasco or Crystal)
S&P the shrimp lightly. Dredge the shrimp in the flour. In a cast iron skillet, fry the bacon until crispy. Remove and save - crumble up when cool. Add the mushrooms to the skillet, and more bacon grease if needed, and cook for about 5 minutes then add green onions. Cook another 2 minutes. Add garlic and cook a minute then add the shrimp/ flour mix. Cook until shrimp are done. Add chicken broth, lemon juice, and hot sauce. Cook until liquid is thick, scraping the bottom of the skillet to loosen any bits. Serve over the cheese grits. Garnish with the crumbled bacon. Also good with fresh sliced green onions on top.
In the 10" Field skillet, almost done.
Shrimp and cheese grits - YUMMM!! These are stone ground white grits a buddy sent to me from Georgia.
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