COME JOIN IN...LINDA @ 2ND CUP IS HOSTING THE FOURTH OF FIVE WEEKS OF FALL FAVORITES :D
THIS WEEK I'm sharing a recipe I make each year for our small-group Christmas-celebration breakfast...(we ladies love to share those recipes OUR HUSBANDS go GA'GA' OVER)...
BEING FROM THE SOUTH, a lot of my favorite recipes are directly from SOUTHERN LIVING magazine...I NEVER go wrong with them, they are tried and true and well-tested. Hope you enjoy it...
Garlic Shrimp and Grits
Prep: 20 min., Cook: 15 min.
1 pound unpeeled, medium-size fresh shrimp, cooked
(Leave the tails on a few of the shrimp--for a garnish/attractive presentation) Peel remainder of shrimp, and de-vein
3 cups water
1 cup whipping cream
1/4 cup butter or margarine
1 teaspoon salt
1 cup quick-cooking grits, uncooked
1 cup (4 ounces) shredded extra-sharp Cheddar cheese
2 garlic cloves, minced
Garnishes: chopped fresh chives, peeled and cooked shrimp, freshly ground black pepper
Bring 3 cups water, cream, butter, and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium, and whisk in grits.
Cook, whisking constantly, 7 to 8 minutes or until mixture is smooth.
Stir in 1 pound shrimp, cheese, and garlic, and cook 1 to 2 minutes or until thoroughly heated. Garnish, if desired.
(I transfer these to a crockpot, set on 'low', when serving on a buffet...if it sits more than 30 minutes, you'll have to add a little hot water and remix...grits can become clumpy...but a little stirring after the hot water will smooth them right out again)