AIMEE FORTNEY'S EASY SHRIMP AND GRITS - WSMV Channel 4

AIMEE FORTNEY'S EASY SHRIMP AND GRITS

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Breakfast, brunch, lunch or dinner, this is a favorite of mine!  This is such a yummy, delicious meal to eat and is so simple, you might find yourself making it on Tuesday for dinner, Saturday for lunch and Sunday for brunch, it is just THAT good!

 For the Grits:

2 1/2 cups reduced sodium chicken broth

1 cup heavy cream

1 cup grits

cheese (optional, and use whatever type you desire; about a handful of cheese)

In a medium sized pot, bring chicken broth and heavy cream to a boil.  Slowly add grits, whisking as you add them, then reduce heat to medium-low and cover.  Cook and continue to stir and keep an eye on your grits so they do not stick to the bottom.  For really good, creamy grits, cook for about 20 minutes.  (Even if your package says 5 minute grits; grits just do not cook in 5 minutes.)  If they get too thick, add more liquid - water, broth or heavy cream, continuing to stir.  Add cheese shortly before serving and stir to melt the cheese.

 For the Shrimp:

2 Tablespoons butter

1/2 of white onion, finely diced

2 cloves of garlic, chopped

1 pound shrimp, peeled and deveined

dash of hot sauce* (optional and amount to your liking)

"splash" of white wine, about 1/4 cup (also optional, but adds so much flavor and creates a shrimp "gravy sauce" to serve on top of grits)

 green onions, chopped for topping

 Saute onion and garlic in butter for about 2 to 3 minutes.  Add shrimp and cook until shrimp turns pink, not very long at all; about 3 to 5 minutes.  Add hot sauce and white wine after about 2 minutes of cooking the shrimp and stir to combine the flavors.  

 To serve, either on a plate or in a pretty martini glass, spoon grits onto bottom, then spoon the shrimp mixture on top.  Add more of the sauce on top, sprinkle green onions on top and enjoy!  Truly easy, delicious shrimp and grits!

 

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