I love me some shrimp and grits. If you type in “grits” into the search field on this plug about 4 different recipes for shrimp and grits. There’s just something about shrimp on top of creamy grits. While I love the recipes that I normally use I’m constantly on the lookout for new recipes to try.
I found this recipe via Epicurious (as usual). What drew me to it was the addition of cream cheese to the grits and cooking the grits in chicken broth. It immediately sounded like a great recipe for creamy and flavourful grits. Perfecto! I was a bit nervous about the shrimp portion of the recipe since you literally just sautee the shrimp and the toss with lime juice. I couldn’t handle the simplicity and added salt, pepper and crushed red pepper flakes.
In the end the concoction was delicious! These might be my fave creamy grits yet. The chicken broth really makes this dish delish. AND the green onions didn’t taste that onion-y despite not being cooked.
I served these with oven-roasted plum tomatoes… my fave side dish of the moment.
Folly Island Shrimp and Grits
2 1/2 cups canned low-salt chicken broth
4 tablespoons (1/2 stick) butter
3/4 cup quick-cooking white grits
3 tablespoons cream cheese
2 tablespoons half and half
1/2 cup chopped green onions
1 pound uncooked medium shrimp, peeled, deveined
2 tablespoons fresh lime juice
Combine chicken broth and 1 tablespoon butter in heavy medium saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Mix cream cheese and half and half into grits. Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes. Stir in green onions. Remove mixture from heat.
Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp and sauté just until shrimp are cooked through, about 3 minutes. Stir in lime juice. Remove skillet from heat. Spoon grits onto center of plate. Top with shrimp and drizzle with lime butter from skillet.
Bon Appétit
October 1994
by Paula Keener-Chavis: Folly Beach, South Carolina
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I never heard about that dish. But I am always ready to try new things. So I am definitely going to try this new dish also! hope it will become as good as shown in this picture.