Best Shrimp and grit recipe?

i'm a fan of city grocery's version personally

I love shrimp, and grits are okay for breakfast, but I'm usually not a big fan of the combo that restaurants serve.

Here's a recipe I do like, from "River Road Recipes IV, Warm Welcomes". I copied it out of The BR Advocate years ago.

SAUTÉED SHRIMP AND PEPPERS OVER CHEESE GRITS

1/2 cup chopped Canadian bacon
1 cup red bell pepper strips
1 cup green bell pepper strips
1 (10-oz.) can diced tomatoes with green chilies, drained
11/2 lbs. shrimp, peeled and deveined
1/2 cup chopped green onions
12/3 cups milk
1 (16-oz.) can chicken broth
1 cup quick-cooking golden grits [not instant -- quick]
1 cup (4 ozs.) shredded sharp Cheddar cheese [go sharp; don't be a wuss with mild]

1. Brown the bacon in a skillet. Stir in the bell peppers and cook for 10 minutes, stirring frequently. Add the tomatoes and mix well. Cook for 5 minutes, stirring occasionally.

2. Stir in the shrimp and cook for 3 minutes longer or until the shrimp turn pink, stirring occasionally. Mix in the green onions. Remove from the heat and cover to keep warm.

3. Bring the milk and broth to a boil in a saucepan and stir in the grits. Return the grits mixture to a boil; reduce the heat. Cook for 5 minutes, stirring occasionally. Add the cheese to the grits and stir until melted. Spoon the shrimp mixture over the grits on a serving platter.

Serves 6 to 8.


I add a shake or two of Tony's on the shrimp and toss fresh basil over the finished dish.

Cook off results

My way

The wife's (MHNBPF) way

Find texastiger05

She went to culinary school in SC

hers are awesome

quote:

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Best Shrimp and grit recipe?

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Tip: Use more than one grit.