Note: I received this recipe from my friend Shane. I love anything with grits, but then again, I am a Mississippi girl! We are G.R.I.T.S..... Girls Raised In The South!! Oh, shoot. I should have named my blog that!
Shrimp, Peppers and Cheese Grits
Ingredients:
1/2 cup chopped Canadian bacon
1 cup red bell pepper strips
1 cup green bell pepper strips
1 (10 oz.) can diced tomatoes and green chiles, drained
1 1/2 pounds medium shrimp, peeled and devained
1/2 cup chopped green onions
1 2/3 cup milk
1 (16 oz.) can chicken broth
1 cup uncooked quick-cooking grits
1 cup shredded sharp cheddar cheese
Directions:
Cook bacon in a skillet over medium heat for 3 minutes or until lightly browned, stirring frequently. Add bell peppers; cook 10 minutes, stirring occasionally. Add tomatoes; cook 5 minutes. Add shrimp; cook 3 minutes. Stir in green onions and keep warm. Combine milk and broth in a saucepan. Bring to a boil and stir in grits. Bring to a boil, reduce heat, and cook for 5 minutes or until thick, stirring occ
asionally. Stir in cheese. Serve shrimp mixture over grits.
***NOTE: I used yellow and orange bell peppers instead. Also, it would be good without the shrimp but adding more Canadian bacon. The Rotel tomatoes makes it a little spicy but not bad but it would be good with just diced tomatoes too. :)
Shrimp, Peppers and Cheese Grits
Ingredients:
1/2 cup chopped Canadian bacon
1 cup red bell pepper strips
1 cup green bell pepper strips
1 (10 oz.) can diced tomatoes and green chiles, drained
1 1/2 pounds medium shrimp, peeled and devained
1/2 cup chopped green onions
1 2/3 cup milk
1 (16 oz.) can chicken broth
1 cup uncooked quick-cooking grits
1 cup shredded sharp cheddar cheese
Directions:
Cook bacon in a skillet over medium heat for 3 minutes or until lightly browned, stirring frequently. Add bell peppers; cook 10 minutes, stirring occasionally. Add tomatoes; cook 5 minutes. Add shrimp; cook 3 minutes. Stir in green onions and keep warm. Combine milk and broth in a saucepan. Bring to a boil and stir in grits. Bring to a boil, reduce heat, and cook for 5 minutes or until thick, stirring occ
asionally. Stir in cheese. Serve shrimp mixture over grits.***NOTE: I used yellow and orange bell peppers instead. Also, it would be good without the shrimp but adding more Canadian bacon. The Rotel tomatoes makes it a little spicy but not bad but it would be good with just diced tomatoes too. :)
For more Tempt Your Tummy recipes.. head over to Blessed With Grace's blog!
9 comments:
I know I am a southern girl, but I have never really cooked grits. This inspires me, and my husband will love this! Thanks, again Deanna!
Wow does that sound good!
I am starting to see the whole grits and shrimp combo everywhere. It's very good! And I have an appetizer on my blog of cheesy shrimp on grits toast. You take the grits, flatten them out and bake 'em. Cut 'em in circles and they're little toasts. From Paula Deen. YUM!!!! They're in my appetizer category if you want to check it out. Thanks for stopping by!!!!!!!
What a fun blog you have! I am loving all of your recipes. I'll be back soon to visit!
I love grits under anything saucy. Yum! I made your blueberry French Toast for overnight guests last weekend. It was a huge hit! Thanks!
Oh my! I love shrimp! This looks so good, thanks for sharing.
I don't think I've ever tasted grits (maybe once?), but I *love* shrimp!
~Susan
that looks delishis. i dont like peppers but it looks good.
Shrimp AND grits? That is heaven on a plate!!
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