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Shrimp and Grits

by on August 21, 2013

While on my adventures at Duke University, I discovered shrimp and grits. While the majority of the recipes called for stone ground grits (which I could not find in any store) I substituted quick grits.

So here’s the recipe I tried and loved.

Ingredients

Grits:

4 cups chicken broth

1/2 whipping cream

1 cup quick cooking grits

Salt and freshly ground black pepper

1 tablespoon butter

1/4 cup Parmesan

Shrimp:

3 teaspoons Old Bay Seasoning

2 tablespoons butter

1/2 medium onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1/2 pound bacon, crumbled

1/2 pound smoked kielbasa sausage, sliced

2 pounds uncooked large shrimp, peeled and deveined

1/4 cup dry white wine or chicken broth

 

Chopped chives, for garnish

IMG_0365

 

Directions

In a heavy-bottomed saucepan, bring the chicken stock, and wh

ipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.

Season Shrimp with Old Bay Seasoning, toss to coat. Set aside while preparing vegetables.

Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and bacon. Bring to a boil, about 5 minutes. Season with salt and pepper, if needed
.

Serve over the Parmesan cheese grits. Garnish with chopped chives.

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