Low Country Dish of Shrimp and Grits
Ingredients:
2 cups water
1 14.5 oz . can of chicken broth
1 can of skim evaporated milk
1/4 tsp of salt
1/4 tsp of pepper
1 cup grits (don't use quick cooking grits)
3/4 cup finely sliced yellow or white cheddar cheese
1/4 cup of parmesan
2 tablespoons butter
1/2 tsp of Tabasco
1 lb. peeled and de-veined large size shrimp
1/4 cup of flour
1/2 cup of sliced scallions
3 cloves of peeled and minced garlic cloves
1/2 cup of chicken broth
2 tbsps . freshly squeezed lemon juice
1/4 tsp of Tobasco
4 lemon wedges (1 ripe lemon)
Shrimp and Grits Directions:
Turn the stove to high heat and bring the water, evaporated milk and chicken broth to boil. Pour in the grits slowly, blending using a whisk. Lower heat and simmer for approximately 10 min and the grits turn firm. Whisk from time to time to avoid lumps. Sprinkle in some salt and pepper, cheeses, 2 tbsp butter, and 1/2 tsp Tabasco. Protect with a lid to keep warm.
Season the shrimp with some more salt and pepper. Dredge the shrimp in a small dish of flour. Saute the green onions in olive oil for around 5 min and wilted. Add the garlic cloves and coated shrimp to the frying pan. Cook for roughly 3 min, until the shrimp are golden brown and cooked through. Add all of the rest of the ingredients except for the lemon wedges. Cook for roughly 3 more mins, mixing as it cooks. Remove the shrimp and scallions from heat.
Scoop the cooked grits onto four plates and fluff a little with a fork. And then, add the shrimp and cooked scallions on top of the grits. Serve with lemon wedges on the side and a crusty loaf of bread to help absorb the spiciness of this traditional meal.
Ingredients:
2 cups water
1 14.5 oz . can of chicken broth
1 can of skim evaporated milk
1/4 tsp of salt
1/4 tsp of pepper
1 cup grits (don't use quick cooking grits)
3/4 cup finely sliced yellow or white cheddar cheese
1/4 cup of parmesan
2 tablespoons butter
1/2 tsp of Tabasco
1 lb. peeled and de-veined large size shrimp
1/4 cup of flour
1/2 cup of sliced scallions
3 cloves of peeled and minced garlic cloves
1/2 cup of chicken broth
2 tbsps . freshly squeezed lemon juice
1/4 tsp of Tobasco
4 lemon wedges (1 ripe lemon)
Shrimp and Grits Directions:
Turn the stove to high heat and bring the water, evaporated milk and chicken broth to boil. Pour in the grits slowly, blending using a whisk. Lower heat and simmer for approximately 10 min and the grits turn firm. Whisk from time to time to avoid lumps. Sprinkle in some salt and pepper, cheeses, 2 tbsp butter, and 1/2 tsp Tabasco. Protect with a lid to keep warm.
Season the shrimp with some more salt and pepper. Dredge the shrimp in a small dish of flour. Saute the green onions in olive oil for around 5 min and wilted. Add the garlic cloves and coated shrimp to the frying pan. Cook for roughly 3 min, until the shrimp are golden brown and cooked through. Add all of the rest of the ingredients except for the lemon wedges. Cook for roughly 3 more mins, mixing as it cooks. Remove the shrimp and scallions from heat.
Scoop the cooked grits onto four plates and fluff a little with a fork. And then, add the shrimp and cooked scallions on top of the grits. Serve with lemon wedges on the side and a crusty loaf of bread to help absorb the spiciness of this traditional meal.
About the Author:
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