Paula Deen's Shrimp and Grits - WBRC FOX6 News - Birmingham, AL

Paula Deen's Shrimp and Grits

From Cooking with Paula Deen 5th Anniversary Keepsake Issue

PAULA'S SHRIMP AND CREAMY CHEDDAR GRITS
Makes 4 servings

6  slices applewood-smoked bacon
1/2  cup diced red bell pepper
1/2  cup diced yellow bell pepper
2  cloves garlic, minced
1  tablespoon Creole seasoning
1/2  cup dry white wine
1  pound large fresh shrimp, peeled and deveined
2  tablespoons minced fresh chives
1  tablespoon fresh lemon juice
Creamy Cheddar Grits (recipe follows)
Garnish: thinly sliced chives

1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon; drain on paper towels. Reserve 2 tablespoons drippings in skillet.

2. Add bell peppers, garlic, and Creole seasoning to hot drippings in skillet; cook for 2 minutes, stirring frequently. Add wine, and cook for 2 minutes. Increase heat to medium-high. Add shrimp, and cook, stirring occasionally, for 1 to 2 minutes or until shrimp are pink and firm. Remove from heat; stir in minced chives and lemon juice.

3. Serve shrimp mixture over Creamy Cheddar Grits. Crumble bacon, and sprinkle over shrimp. Garnish with thinly sliced fresh chives, if desired. Serve immediately.














Creamy Cheddar Grits
Makes 4 servings

1 (32-ounce) carton reduced-sodium chicken broth
1 cup water
1 cup stone-ground white grits
1 cup half-and-half
1 1/2 cups shredded extra-sharp white Cheddar cheese
3  tablespoons butter
1/4  teaspoon ground white pepper

1.  In a medium saucepan, combine chicken broth and 1 cup water; bring to a boil over medium-high heat. Stir in grits. Return to a boil; reduce heat, and simmer, stirring frequently, for 1 hour. Stir in half-and-half; cook for 45 minutes, stirring frequently, or until thickened. Remove from heat, and stir in cheese, butter, and white pepper, stirring until cheese melts.


*Reprinted with permission of Hoffman Media and Cooking with Paula Deen
www.cookingwithpauladeen.com <http://www.cookingwithpauladeen.com>

GDA Cooking - June 3, 2011

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