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
Ingredients
- 2 c. chicken broth
- 1 c. grits (not instant)
- 2 c. milk
- 1/2 tsp. salt
- pinch white pepper
- pinch Cayenne pepper
- Nutmeg freshly ground
- 1 c. white Cheddar cheese shredded
- 1/2 c. Parmesan cheese grated
- Cream if desired
- 6 slices Bacon cut into small pieces
- 1 T. butter
- 2 c. mushrooms sliced
- 1 c. Green onions sliced
- 1 lg. clove garlic minced
- 1-1 1/4 lb med. or lg. shrimp peeled and deveined
- 1/2 c. chicken broth
- 1 T. lemon juice
- Tabasco sauce
- Salt and pepper
Instructions
- 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.
- 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.
