Shrimp and Grits – Amazing!!

From the Kitchen of: Kat

Took pieces of 2 different recipes:
– from Lisa W. and Carrie P., and made my own semi-copy-Kat

It’s delish… and I included pics (below) from when I made it last night (for 3rd time)!

Grits:

• 1 C. Quaker Quick Grits (Editor’s Note: I couldn’t find any last night, and had to use “instant” vs. “quick”. Wasn’t too bad; I’d recommend the Quick Grits, though)!
• 4T unsalted butter
• ¾ C. Xtra sharp white cheddar cheese
• ½ C. grated parm.
• 1 tsp. (1/2 tsp.) cayenne pepper
• 1 ½ tsp. Paprika
• 1 T. (1/2 T.) Tabasco hot sauce
• Salt & Pepper to taste

Cook grits accd. to package directions [as you'll see, I actually made them in the Microwave in a measuring cup]

As grits are finishing, whisk in butter, cheddar, parm, cayenne, paprika, Tabasco

After all ingredients are incorporated, season w/salt & pepper

SHRIMP Portion:

• 2 lbs peeled lg shrimp [Editor's Note: THIS recipe calls for Fresh Shrimp; I used cooked, frozen... just lessen the time if so!]
• 2 tsp Cajun seasoning (I use old bay/cayenne)
• 1 tsp dried Italian season
• 1 tsp paprika
• ¼ cup butter
• 2 garlic cloves
• 1 cup chix broth
• 2 tsp worcetershire
• 3T White Wine
• 2T Lemon Juice
• 1 tsp hot sauce
• 2 tsp all-pur flour
• Green Onions
• Mushrooms
• Bacon bits

Combine cajun, italian sea, & paprika; toss mixture with shrimp

• melt buter and garlic in skillet and sauté 1 min
• add shrimp, ¾ cup broth, Worcestershire, hot sauce
• add mushrooms
• cook 5 min or until shrimp done
• add White Wine & Lemon Juice
• remove shrimp with slotted spoon, leave broth in skillet
• whisk ¼ cup broth and flour, then whisk slowly to broth mixture to make “gravy”
• add shrimp back in
• Add cut up scallions
• Add bacon bits, and serve over grits

(See, I made it in the micro!)