I've only had it once at a restaurant, and loved the first few bites, because the gravy was a creamed-based gravy and was too rich for me. This version is light, but slightly creamy and sooo good.
This recipe, is for one, of course. I didn't quite eat all of the grits, but had about a quarter of a cup left over. You can adjust the recipe if you like, or just pan fry the left over grits for some grits cake the next day.
This takes about 30 minutes to prepare total and 20 minutes to eat.
Here's the recipe for the Cheesy Grits first.
Ingredients:
7 oz chicken broth
1/2 cup skim milk
1/4 t salt
1/2 cup grits
1 slice of american cheese
1/8 cup Parmesan cheese
1 dash of white pepper
Procedure
1. Boil the milk and broth in a small pot.
2. Add the grits and salt and cook for 8-10 minutes.
3. Add the cheese and white pepper and serve. So easy!
And now, for the shrimp.
Ingredients
1-2 slices of bacon
1/2 pound of shrimp
1/16 t pepper
1/16 t white pepper
1/8 cup flour
1/2 c sliced crimini mushrooms
1 t oil
1/4 cup green onion chopped
1 minced garlic
1/2 cup broth
1 T lemon juice
a splash of hot sauce
1 large handful of spinach
Procedure:
1. In a stir-fry pan, cook up the bacon and reserve about 1-2 t of the bacon grease. Crumble up the bacon once cooled and set aside.
2. Add the pepper to the shrimp and dredge the shrimp in flour.
3. Add 1 t of oil to the pan with the bacon grease and saute the mushrooms for about 5 minutes. Add the green onion and garlic and saute for an additional minute.
4. Add the shrimp to the pan and cook until the flour on the outside of the shrimp becomes browned. Add the broth, lemon juice and hot sauce. Give it a stir and then add the spinach. Cook for about 2-3 minutes, until the sauce is thickened (from the flour on the shrimp) and spinach is wilted.
5. Pour on top of a heap of cheesy grits and top with whatever bacon you have left. (It's too tempting to snack on bacon)