SHRIMP AND GRITS

Shrimp and Grits image

A simple, yet delicious, way to prepare shrimp and grits. Preparing the grits, chilling them in a loaf pan, slicing them, and then frying is an interesting twist. It gives the grits a little crunch outside and they're smooth inside. The creamy shrimp sauce takes no time to throw together. We added a dash of hot sauce and Creole seasoning and it was perfect. Paula leaves this open to personal preference control the seasoning to your preference. These shrimp and grits are elegant enough to serve for a special occasion but simple enough to enjoy any time.

Provided by Paula S. @louegirl

Number Of Ingredients 10

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Ingredients

1 - pot grits, cooked and chilled in loaf pan
2 tablespoon(s) butter
1/2 cup(s) chopped red bell pepper
1/2 cup(s) yellow onion, chopped
2 tablespoon(s) all-purpose flour
1 can(s) chicken broth (16 oz)
20 - large peeled shrimp
1/2 - clove garlic, minced
OPTIONAL:
- cayenne pepper or Louisiana hot sauce, to taste

Steps:

Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm.
Melt butter in saute pan. Cook peppers, onion, and garlic until soft.
Whisk flour in the pan with veggies.
When browned, thin with chicken broth until sauce is desired thickness.
Add shrimp to pan. Cook until shrimp are pink and done (but no longer than 3 minutes).
Put fried grits on 2 plates. Top with shrimp and sauce. Have cayenne pepper, Louisiana hot sauce, or your favorite hot seasoning on hand for individuals to use as desired.

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