Sunday, March 1, 2009

Shrimp and Grits

In A YEAR ON LADYBUG FARM Bridget is The Cook, and she’s proud of it. With this recipe for low country shrimp and grits, I think she could have opened her own restaurant!

Bridget’s Shrimp and Grits
Serves two generously

½ cup grits
2 1/4 cup water
1 teaspoon granulated chicken bouillon
2 ounces (1/4 cup) neuchatel cheese (or 2 triangles Laughing Cow original flavor)
1/4 cup milk or cream
4 slices bacon
1 small onion, chopped
1 small red pepper, chopped
1 clove garlic, minced
2cups peeled, de-veined shrimp
Salt to taste

Bring the water and chicken boullion to a boil; add grits. Bring to a rolling boil and lower heat to low. Cover and cook 12 minutes. Remove from heat and add milk and cheese, stirring to mix well. Recover and allow the cheese to melt.

Meanwhile, cook bacon in a heavy iron skillet until crispy. Remove bacon and add chopped onion, garlic and pepper to the bacon drippings. Cook over medium heat until soft. Add shrimp and cook 2-3 minutes longer, until shrimp are pink and curled.

Add vegetables, shrimp, and bacon to the grits and cheese mixture. Stir well and serve.

For extra flair, you can put the mixture into a casserole dish, top with grated cheddar, and broil until the cheese melts. In this case, be careful not to over-cook the shrimp.

Make no mistake about it, this is not a low calorie dish. Enjoy!


  © 2008 'Ladybird' by

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