How to Cook Shrimp and Grits

Shrimp and grits is a traditional Southern recipe that is easy to make and yummy to eat. You can make shrimp and grits that are restaurant quality right in your own kitchen.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 lb. peeled raw shrimp
• 1 medium onion
• 1 clove garlic
• 2–3 Tbsp. garlic
• Butter to taste
• 2 tbsp. flour
• 1 cup chicken broth

Cook the Grits

1. Pour 4 cups of milk into a sauce pan. Add salt at this point.

2. Pour 1 cup of dried slow cooking grits into the milk.

3. Heat until boiling. Turn the heat down to a simmer.

4. Continue to stir occasionally to keep the grits from sticking.

5. Cook for 5 to 7 minutes.

Cook the Shrimp

6. Pull the tails off of the shrimp.

7. Dice the onion into small pieces. Chop the garlic clove.

8. Melt 2 tbsp. of butter in a non-stick skillet. Add the diced onion and garlic. Cook on low heat for about three minutes.

9. Sprinkle in the flour. Cook for about 2 minutes. Continue to stir so the flour does not melt.

10. Pour in the chicken broth and stir to form a gravy. Cook about three minutes.

11. Add the peeled raw shrimp to the skillet. Cook for about three more minutes, until pink and done.

Serve the Shrimp and Grits

12. Put a scoop of grits on a dinner plate. One cup of grits is one serving.

13. Top the grits with the shrimp. Six to eight shrimp is a perfect single serving.

Tips & Warnings

• Try browning some bacon and using that in place of the butter. You can chop the bacon and serve it on top of the shrimp and grits.
• Green peppers can also be diced and added with the onions.
• Try adding one cup of shredded cheese to the grits to turn them into cheese grits. Cheddar is great but you can also add a pepper jack cheese for a little heat.
• Milk will make the grits creamier, but you can also make them with water. Try adding cream to the finshed cooked grits to make them even richer.
• Always add the salt to the grits while they are cooking. If you cook the girts without salt, then you will need to add about five times the amount of salt after they are cooked to taste the difference.

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