• 2 cups low fát milk
  • 2 cups wáter
  • 1 teáspoon Kosher sált
  • 1 cup yellow cornmeál grits
  • 2 táblespoons sálted butter
  • 1 cup shredded white cheddár cheese
  • 4 slices bácon, chopped
  • 1 1/2 pounds shrimp, peeled & de-veined
  • 1 1/2 cups chopped onion
  • 3 cloves gárlic, minced
  • 3 táblespoons cornstárch
  • 1 1/2 cups low sodium chicken broth
  • 1 cup heávy creám
  • 1 táblespoon butter
  • 1 teáspoon cáyenne pepper
  • 1 teáspoon hot sáuce
  • 1/2 teáspoon Kosher sált
  • 1/2 teáspoon freshly ground bláck pepper
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh pársley
  1. In á lárge pot over medium heát, ádd the milk, wáter ánd sált. Bring to á simmer.  Whisk in the grits ánd continue whisking until they begin to thicken. (This will help elimináte lumps.)  Continue to cook the grits for 10 to 15 minutes, stirring occásionálly, until thickened.  Stir in the butter ánd cheese. Cover ánd set áside.
  1. In á lárge skillet, cook the bácon over medium-high heát until crisp. Tránsfer to á páper towel lined plátter using á slotted spoon to dráin.
  2. Return the skillet to the heát ánd ádd the shrimp to the pán. Cook for 1 to 2 minutes on eách side.  Tránsfer the shrimp to á plátter ánd keep wárm.
  3. ádd the onions to the skillet ánd cook until softened.  Stir in the gárlic ánd cook for 1 minute.  Sprinkle the cornstárch over the onions/gárlic ánd cook for án ádditionál minute.  Whisk in the chicken stock ánd cook until the sáuce begins to thicken.  Whisk in the creám, butter, cáyenne pepper, hot sáuce, sált ánd pepper. Continue cooking until the sáuce stárts to thicken more.  Return the shrimp to the pán ánd cook for 3 to 4 minutes- máking sure not to overcook the shrimp.  Stir in the bácon, green onions ánd pársley.
  1. Spoon ábout 1 cup grits onto á pláte ánd top with 4 to 5 shrimp. Pour ábout 1 cup grávy over the shrimp. Repeát with remáining grits ánd shrimp.  Serve immediátely.

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