Shrimp and Cheesy Grits


OH.MAH.GAWD. This is delicious. I could eat the grits all by themselves. I couldn’t get stone ground grits so I used Bob’s Red Mill Organic Corn Grits. I also ran out of chicken stock for that last 3/4 cup so I used sherry wine. This is some seriously good food.

This is a fantastic recipe and was a huge hit at last night’s dinner party. It’s right up there with John Besh’s traditional, tomato based recipe, but it’s heartier and refreshingly different.

I also made a vegetarian version for a friend, using vegetable stock for the grits, and topping them sauteed mushrooms and wilted kale (with garlic, butter, vegetable stock, cayenne pepper). I was really pleased with how it turned out. Tasted great!

This was my first attempt at grits…and I loved it…of course, added a little Italian twist. The changes were actually from my son’s girlfriend from down South.

READ ALSO!  Smoked Sausage and Potato Bake

LOVED this recipe! Nice, creamy, and easy and no tomatoes 🙂 As always, I made a few changes but they were simple.

I love the richness of this recipe. The dry brine on the shrimp is an excellent trick for any shrimp dish. MY only change to this recipe is I use mushroom stock instead of chicken stock, and simmer with the shrimp shells as noted. I use a lot of mushrooms, so I save stems and any extra in a freezer bag until I have enough to make stock. I do the same with veggie scraps to make veggie stock.

Ingredients:

1/2 cups chicken broth
1 1/2 cups evaporated milk

To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes, Go to the next page.