Christy's Shrimp and Grits

Christy's Shrimp and Grits

Marinate for an hour or so:

2 lbs of raw de-veined and peeled shrimp
olive oil
garlic
fresh parsley
fresh basil
lemon juice
(No official measurements were given....1/4 C oil? 1/4 C lemon? 1/4 C basil and parsley? 2 t garlic?)

Place on skewers and cook on grill.

Cheese Grits
2 C Grits
8 C water
4 C cheddar (grated finely....melts easier) (Hans and the kids prefer less cheese ..3 1/2 C?)
6 T butter
salt and pepper
(extra milk if need to thin)
Bring water to a boil, add grits and cook until thickened, stirring often with a whisk to break up chunks.  When thickened, but still soupy, add butter and cheese, stirring until well blended. Add some milk if it thickens up too much.  (Keep warm until shrimp are ready!)

Serve with 2 slices of crisp bacon and a Flying Biscuit!

**My southern friend Christy cooked this for me...never having anything like this before, I loved it!  It was down home cooking, with a gourmet flare and flavor! Sure to become a family favorite, if for nothing else, the bacon seals the deal! Thanks Christy!
**Enough for 4 very generous adult servings, but could easy feed 2 adults and 4 kids...just depends on how many shrimp they like.

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