Tuesday, January 22, 2013

Shrimp and Grits

Shrimp and Grits!!
Poor picture, but final result!

  • 1-2 bags medium to large peeled, deveined, tailless shrimp 
    • (preferably uncooked and thawed, or pre-cooked and thawed)
  • 1 green bell pepper seeded and diced
  • 1 small package grape tomatoes halved
  • 1/2 can rotel tomatoes & broth (or omit fresh grape tomatoes and use whole can)
  • 1/2 package Trader Joes Turkey bacon, diced (or any turkey bacon)
  • 1 tbsp butter
  • 1 tbsp flour
  • 2 cups chicken broth
  • 4 cups grits cooked according to package
    • add 1/2 cup low fat/non-fat cheese
    • 1/4 cup parmesan to my grits
    • instead of butter add 1/4 cup fat free sour cream
  • salt, pepper, garlic powder to taste

  1. Saute turkey bacon,tomato halves, bell pepper, rotel with 1/4 cup broth in a large cast iron pot or medium 5qt pot. Cook until bacon is cooked and peppers are tender.
  2. Add in a pinch or two of salt, pepper, garlic salt
  3. When peppers are soft, add in shrimp and cook until shrimp are just about done.
  4. In separate skillet make a roux
    1. melt butter
    2. stir in flour and stir frequently until butter/flour blend begin to turn light brown
    3. slowly add in remaining chicken broth
    4. add this to the pepper/shrimp pot
  5. Stir ingredients together and let the roux/gravy soak in other flavors.
****If the roux wasn't strong enough to make the mixture thick, mix 1 tbsp corn starch with 1/4 cup cold water. Blend well and add to pot.

Plate up grits and serve shrimp mix over top!

Sauteing veggies 

Adding in bacon and cooking till done and veggies are very soft.
Poor picture, but final result!
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