Hello again,

So, last weekend five of my good friends and I went down to Charleston and we had the best time!  We stayed at Folly Beach and went to Taco Boy, Snapper Jack’s, and Rita’s.  The next night we went to the rooftop bar at Market Pavilion Hotel before dinner where we had drinks before heading over to Amen Street Fish & Raw Bar.  I’d highly recommend this place! In fact, when I got home Sunday night I couldn’t stop thinking about shrimp and grits so I decided to make some myself.  I ended up making a week’s worth of grits but they were delicious and it made for a good week of breakfast for dinner.  I found this recipe on Southern Living.

Creamy Cheddar Grits
Ingredients:
4 tablespoons of butter
4 cups of milk
2 teaspoons of salt
1/2 teaspoon of hot sauce
1 garlic clove, pressed
4 cups water
1 1/2 cups quick-cooking grits
1 bag of grated cheddar cheese

Preparation:
Bring 2 tbsp butter, next 4 ingredients, and 4 cups of water to a boil in a medium sized pot over medium-high heat.  Gradually whisk in grits, and bring to a boil.  Reduce heat to low, cover, and simmer, stirring occasionally.  Stir in cheese and remaining 2 tbsp butter until melted.

Shrimp
Ingredients:
2 lbs shrimp peeled or unpeeled and raw
2 tbsp all-purpose flour
5 bacon slices, chopped (I used turkey.)
1 package sliced fresh mushrooms
3 garlic cloves minced
1/3 cup fresh lemon juice
1/2 cup thinly sliced green onions
2 tsp hot sauce
1/2 tsp salt

Preparation:
Peel shrimp if needed and toss with flour until lightly coated.  Cook bacon until crisp and remove/drain on paper towels.  Sauté mushrooms in the same pan the bacon was cooked in for 4 minutes.  Add shrimp, and sauté until shrimp turn pink (about 3 minutes).  Add garlic, and sauté 1 minute (do not brown garlic).  Add lemon juice and next 3 ingredients. Serve over some creamy cheddar grits and last but not least, sprinkle bacon over top! Enjoy!

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