Shrimp and Grits

A Collection of Recipes

Who: Hardin Presbyterian Church
Cost: $15 includes shipping
Details: soft-backed, comb-bound
Pages of recipes: 330
Send checks to: Penny Loft,
Hardin Presbyterian Church,
P.O. Box 532, Hardin, IL 62047
or call 618-576-2800

Shrimp and Grits

By Kathy Published: October 25, 2013

    A Collection of Recipes Who: Hardin Presbyterian ChurchCost: $15 includes shippingDetails: soft-backed, comb-boundPages of recipes: …



    1. Grits: In medium saucepan bring broth to a boil. Whisk in grits, milk and salt. Return to a boil while constantly stirring; reduce heat, cover and simmer stirring frequently until all liquid is absorbed and grits are soft, about 15-20 minutes. Stir in pepper and nutmeg. Keep warm over low heat.
    2. Shrimp: In medium skillet, saute’ bacon over low to medium heat until crisp. Remove bacon and drain on paper towels; set aside. Add butter to skillet and stir in mushrooms, onions and garlic; saute’ over medium heat until mushrooms are tender. Stir in shrimp, broth and lemon juice, cook just until shrimp are pink (about 2-3 minutes). Season shrimp with Tabasco, salt and pepper to taste. Stir cheese into grits. For richer consistency, stir in a small amount of the cream. Spoon grits into serving bowls; top with shrimp and bacon. Serve immediately.

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