WEDDING SHRIMP & GRITS
4 cups chicken broth
2 cups water
1 stick (8 tablespoons) margarine or butter
1-1/2 cups yellow or white stone-ground grits (I use Red Mill)
1 cup milk
1 cup heavy cream
Salt and pepper
Shredded cheddar cheese
Bring broth, water and butter to boil in 4-quart (or larger) saucepan. Lower heat to medium. Add one teaspoon salt and grits and whisk until blended. When grits thicken after about 2 minutes lower heat to simmer and cover pot.
Cook 15 minutes stirring occasionally with wooden spoon. Add milk and heavy cream and simmer an additional 10 minutes (uncovered) until tender and creamy.
|Tender a creamy... yummy!|
Season with salt and pepper to taste. Add shredded cheddar cheese to grits or serve on the side. Makes 4 (ridiculously) generous servings.
Cajun Shrimp & Sausage
Raw Shrimp, peeled and deveined (allow 1 pound for 3 people)
12-14 ounces Andouille sausage (sliced into coins) (You’ll find this in most groceries with the bacon. Wal-Mart carries it)
12-14 ounces smoked sausage or polish kielbasa (sliced into coins)
Place sausages in 13 x 9 baking dish or metal pan.
Drizzle with olive oil and sprinkle liberally with Cajun seasoning, stirring to coat.
Cover with foil and bake at 350 degrees for 10 minutes.
Add shrimp (drizzle with more oil and Cajun seasoning), stir, and bake an additional 10 minutes until shrimp turn pink.
Serve over grits. Makes 4 servings.
|How good does THAT closeup look?|
|See, even my 2 year old is a fan!!|
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