Shrimp and Grits

Easy side: Gently toss chopped fresh spinach leaves, toasted pecans, and thinly sliced onions with bottled balsamic vinaigrette.

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 35 Minutes


Ingredients

  • 1 1/2 pounds unpeeled, large raw shrimp (31/40 count)
  • 1 pound fresh asparagus
  • 3 cups chicken broth
  • 1 cup uncooked quick-cooking grits
  • 1/2 cup half-and-half
  • 4 tablespoons butter, divided
  • 1 (8-oz.) package sliced fresh mushrooms
  • 1 bunch green onions, cut into 1/2-inch pieces
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt

Preparation

  1. 1. Peel shrimp; devein, if desired. Snap off and discard tough ends of asparagus. Cut asparagus into 1-inch pieces.
  2. 2. Bring chicken broth to a boil in a medium saucepan over medium-high heat; whisk in grits and half-and-half. Cook, whisking constantly, 7 minutes or until thickened. Remove from heat. Stir in 2 Tbsp. butter. Keep warm.
  3. 3. Melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add asparagus, mushrooms, green onions, and thyme, and sauté 3 to 4 minutes. Add shrimp, and cook 2 to 3 minutes. Stir in salt; cook 3 minutes or just until shrimp turn pink. Serve immediately over warm grits.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp and Grits Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy