Shrimp and Grits
Kiss these grits! It once was a dish prepared by those cash-strapped folks who were starving for a satisfying meal. Now, people realize it's a gratifying offering that's rich in taste.
Ingredients
- 2 cup(s) 1 pot grits, cooked and chilled in loaf pan (1 cup per serving)
- 2 tablespoon(s) butter
- 1/2 red bell pepper, chopped
- 1/2 large onion, chopped
- 2 tablespoon(s) Roux, or as much as desired
- 1 chicken broth
- 20 large shrimp, peeled
Instructions
- Cut two slices off the loaf of chilled grits.
- Season with salt and pepper and pan-fry; keep warm.
- Melt butter in saut pan and cook pepper and onion until soft.
- Whisk roux in pan, and when browned thin with chicken broth, until sauce is desired thickness.
- Add shrimp and vegetables to pan; cook until shrimp are pink and done, no longer than 3 minutes.
- Put fried grits on 2 plates and top with shrimp in sauce.
- For cheese grits, you can add cubed Monterey Jack cheese to the hot pot of grits before you chill it.
Nutrition
Calories: 1103.05kcalCarbohydrates: 110.02gProtein: 72.8gFat: 39.61gSaturated Fat: 17.11gCholesterol: 599.37mgSodium: 3499.85mgFiber: 7.64gSugar: 7.39g
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