Low Country Shrimp and Grits
A community recipe by jmeNot tested or verified by Nigella.com
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In a large pot, boil 3 cups water and then add dry grits and lower the heat to simmer with a lid. This will cook in about 5 minutes- when thickened, add the cheddar and parmesan with 2Tbs. butter. Stir until creamy. In a large skillet, fry bacon until crisp; drain, and crumble bacon. Add oil and 1T. butter to pan, heat. Dredge shrimps in flour to just coat and then saute shrimp in oil/butter mixture. Add garlic, lemon juice, bacon pieces and a dash of Tabasco. Shrimp are done when they turn pink. Serve shrimp mixture over a large scoop of grits- add salt and pepper to taste and sprinkle scallions evenly over top.
Introduction
This recipe comes from Charleston South Carolina and if you have never tried grits before it just might win you over!
Ingredients
Serves: 4
- ¾ cup quick grits
- 3 cups water
- ¼ cup grated Cheddar cheese
- 2 tablespoons grated Parmesan
- ¼ shrimp (peeled cleaned and tails removed)
- ¼ cup flour
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 2 slices bacon
- 2 tablespoons lemon juice
- 1 dash tabasco
- 1 clove minced garlic
- 1 pinch of salt (to taste)
- 1 pinch of pepper (to taste)
- 3 tablespoons sliced scallions
Method
Low Country Shrimp and Grits is a community recipe submitted by jme and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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