Happy Saturday ! I hope you had a great week :
Today I am pairing two Louisiana classics for brunch : Music and Shrimp and Grits :
Southern Shrimp and Grits :
2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter,
3/4 teaspoon salt1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
- 8 slices of bacon
- 1 lb of cleaned shrimp
- 3 cloves of minced garlic
- 1 tsp Creole seasoning
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.