Missy Tippens (The Belle)
Shrimp and grits is an item seen frequently in restaurants in the south, and it's one of my favorites. Last week when I visited a Sprouts Farmers Market for the first time (I LOVED it!), I found large shrimp on sale and bought a pound. I started throwing together my own version of the dish based on ingredients on hand and on what I thought would taste good.
1 lb. cleaned and de-veined shrimp
1 cup grits (I prefer regular, long-cooking grits but only had quick-cook ones on hand)
1 cup Cream or half-and-half
3 cups water
1 package sliced baby bella mushrooms
about 3 TBS butter
About 1 cup red wine
Dash of Worcestershire sauce
If not already done, peel and de-vein the shrimp.
Bring milk and water to a simmer and stir in the grits. (Basically, follow package directions for 4 servings, however replace some of the water with milk/cream/half-and-half.)
In a skillet, heat some olive oil and about 3 TBS butter. Add the mushrooms and cook until softened.
Stir the shrimp in a bowl with a drizzle of olive oil and any spices you might like. I used kosher salt and pepper.
LOOK!! I attended a meeting of on Saturday at a church member's home. One of the guests brought a really, really cute arrangement as a hostess gift. I heard her say she got it at Sprouts. So when I saw them there that afternoon, I bought one for myself!
It has rosemary, sage and thyme! It's so pretty I hate to use it. But I do plan to snip some to use in my cooking. :)
Add the shrimp and toss until cooked through. This only takes 3 or 4 minutes! Season the grits with salt and pepper. Top with the shrimp and mushrooms. YUM!
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