Adrienne M Nixon | Cooking with Adrienne | Shrimp & Grits
Adrienne M Nixon Fashion Designer Birmingham Alabama
Adrienne M Nixon Fashion Designer Birmingham Alabama
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Cooking with Adrienne | Shrimp & Grits

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shrimp & grits

Cooking with Adrienne | Shrimp & Grits

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Shrimp & Grits is one of my most favorite things to cook. Seriously. It’s rich, full of cheese and then there is shrimp. HELLO. It’s SO good.

shrimp & grits

I started making this dish maybe 3 years ago and typically only make it twice a year UNLESS someone would like it for a birthday dinner or if I’m entertaining and my guests request it lol.

Here is the original recipe:

Ingredients

2 cups water
1 (14-ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
3 bacon slices
1 pound medium-size shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup all-purpose flour
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 cup low-sodium, fat-free chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
Lemon wedges

Preparation

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Sprinkle shrimp with pepper and salt; dredge in flour.

Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.

**MY MODIFICATIONS**

I use my own chicken broth. The ONLY time I purchase is if Im making something last minute and didn’t have time to defrost mine.

I don’t like mushrooms, so I don’t add them.

Instead of half and half I use almond milk. (SHHHH my family doesn’t know)

I use smoked gouda because it’s just GOOD.

I add smoked paprika to the shrimp and it just kicks up the flavor.

If you make it let me know how you like it!

adriennes essentials

6Comments

  • Moe/ 11.11.2014Reply

    Looks yummy in my entire 31 years I have never had grits lol.

  • Faye Lewis/ 11.11.2014Reply

    Thanks for sharing.

  • Angie B./ 14.11.2014Reply

    I love shrimp and grits, and make it every once in a while.
    I make mine differently though with a brown gravy.
    My husband does not like shrimp with grits and my son does not eat grits, so I am the only one who eats it that way.
    they usually put it on fried potatoes.

    • AEadmin/ 14.11.2014Reply

      Now I’ve not heard of adding it to fried potatoes. That sounds like it can be yummy!

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