Shrimp and Grits


Shrimp and Grits


  • 2 1/2 cups canned low-salt chicken broth
  • 4 tablespoons butter
  • 3/4 cup quick-cooking white grits
  • 3 tablespoons cream cheese
  • 2 tablespoons half and half
  • 1/2 cup chopped green onions
  • 1 lb. uncooked medium shrimp, peeled, deveined
  • 2 tablespoons fresh lime juice


Serves 2. Combine chicken broth and 1 tablespoon butter in heavy medium saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Mix cream cheese and half and half into grits. Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes. Stir in green onions. Remove mixture from heat. Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp and sauti just until shrimp are cooked through, about 3 minutes. Stir in lime juice. Remove skillet from heat. Spoon grits onto center of plate. Top with shrimp and drizzle with lime butter from skillet.

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This is not a very good recipe for shrimp & grits it is blan tasting and is not anything like the south low land cooking.


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