SOUTHERN SHRIMP AND GRITS
SOUTHERN SHRIMP AND GRITS – You must taste a bowl of this spicy cuisine whenever you visit the Southern United States! The American South produces some of the best comfort cuisine, and shrimp and grits are among the best! Shrimp and grits are a staple of coastal Carolina and Georgia cuisine. Consider combining fiery saucy shrimp with creamy corn grits with cheese for a good flavor balance. This is a must-try dish where you can be as creative as you want. The grits serve as a blank canvas to which you can add something spicy. Do you enjoy Cajun flavors? Add some spicy Cajun shrimp to the mix.
SOUTHERN SHRIMP AND GRITS
INGREDIENTS:
— 1 cup grits
— 2 cups of milk
— 1 1/4 cup vegetable broth
— 12 oz (ca. 454 g). shrimp
— 3 Tbsp. Butter
— 1 cup cheddar
— 1 slice bacon thick slices, cubed
— 12 oz (ca. 454 g) petite diced tomatoes
— 1 onion small, sliced thinly
— 2 garlic cloves
— 1 cup vegetable broth
— 1/2 Tsp. Kosher salt
— 1/4 tsp. cayenne
— 1 dash cinnamon
— 4 Tbsp. parsley for garnish
INSTRUCTIONS:
Bring milk and vegetable oil to a boil, and slowly add the grits, 1/4 cup at a time. Stir frequently to avoid clumping.
Mix in the butter, and cook on low for about 20 minutes.
Toss in the cheese and stir to blend.
While the grits are cooking, start cooking the shrimp.
For The Shrimp:
In a small dish, blend together salt, cayenne, and cinnamon.
Begin cooking bacon in a non-stick skillet.
Once the bacon begins to turn brown, add in the onion, and garlic and continue to cook until the onion is translucent.
Toss in the shrimp, and cook until the shrimp starts to turn pink. Sprinkle with spice mixture.
Add in the tomatoes and the vegetable broth.
Cook for 2-3 minutes.
Divide grits equally into 4 bowls, and top with shrimp.
More recipes :
SMOKED SAUSAGE WITH POTATOES AND GREEN BEANS
FULLY LOADED BAKED POTATO SALAD
