007bond-jb
Master Chef
- Joined
- Dec 29, 2006
- Messages
- 6,429
4 cups water
Salt and pepper to taste
1 cup stone-ground grits
3 tablespoons butter
Zatarain's Creole Seasoning
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and de-veined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp, pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic, and Creole Seasoning to taste. Sauté for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Serve with hush puppies or homemade biskits and cane syrup
Salt and pepper to taste
1 cup stone-ground grits
3 tablespoons butter
Zatarain's Creole Seasoning
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and de-veined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp, pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic, and Creole Seasoning to taste. Sauté for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Serve with hush puppies or homemade biskits and cane syrup