Friday, April 19, 2013
Cheesy Shrimp and Grits (2 large servings)
1 cup old-fashioned grits
3 cups water
2 cups milk
1 cup shredded cheddar cheese
1/4 cup grated parmesan
12 oz. shrimp, thawed and peeled
2 slices bacon, chopped
1/4 cup chopped onion
1 garlic clove, minced
2 T. butter
salt and pepper
two fried eggs
Heat water and milk to almost boiling, add grits and cook according to package directions. Stir often.
Cook chopped bacon until crispy and remove from pan. Add chopped onion and garlic. Cook one minute or so and add the butter. When melted, add the shrimp. Season with salt and pepper and herbs if you'd like. When the shrimp are done, pour about 1/4 cup dry, white wine and a tablespoon or so of fresh squeezed lemon juice. Cook one minute and remove from heat.
When grits are done, stir in cheddar cheese and parmesan. Season with salt and pepper to taste.
Cook a fried egg for each plate. Spoon grits into a serving bowl, top with shrimp, the cooked egg and bacon bits.