Name:

Shrimp and Grits

Description

See above

Ingredients
2 Cups Quick Grits
4 Cups Chicken Broth
4 Cups Cream
2 Lbs Shrimp
1 Cube Butter
1/4 Cup Flour
Enough Milk to make a Roux
Cavendar’s Greek Seasoning to taste

Instructions
1. Combine and bring the Chicken Broth and Cream to a boil.
2. Slowly whisk in the Grits to prevents lumps. Turn to medium-low, cover and cook for 5 to 7 minutes.
3. While the grits are cooking, melt the cube of butter in a frying pan.
4. Add the shrimp and sprinkle it with the Cavendar’s Greek seasoning until covered.
5. Cook the shrimp about 3 minutes, or until pink. Do not overcook.
6. Remove the shrimp from the butter with a slotted spoon and put into a bowl.
7. Add the flour to the shrimp butter in the frying pan, slowly add milk, and constantly whisk into a roux. Cook about a minute. It should have the consistency of heavy cream.
8. Stir the roux into the grits until fully combined.
9. Top each serving of grits with shrimp. Individual bowls work best.
10. You may want to add some chicken bouillon to the chicken broth for more flavor, as broth is usually weak in flavor. (Recommended)

Length

30

Calories

Servings

12

Date Created

Created By

Bryan

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