Ingredients
- 3 cups water
- 1 cup quick grits
- 1 cup heavy cream
- 1 large Vidalia onion, chopped
- 2 cloves garlic, minced
- 2 pounds uncooked shrimp, peeled and deveined
- 3 cups chicken broth
- 2 tablespoons olive oil
- Salt
- Vidalia spring onions, chopped (as garnish)
Directions
In a large saucepan on stovetop, bring water to a boil and stir in grits. Cook grits for 5 minutes and remove from heat. Stir in cream.
Saute the onion and garlic in olive oil until onions are tender, then add shrimp. Cook until the shrimp are pink. Pour chicken stock into mixture. Stir and simmer on low heat for 15 minutes. Garnish with Vidalia spring onions.
Pour grits onto a serving dish and top with shrimp mixture.
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Read all 1 reviews
By cbishop1_541544
Anderson, SC
on October 24, 2004
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I made this using stone ground yellow grits instead of instant. I also used chicken broth with roasted garlic instead of plain broth. It was simple, easy and flavorful. I added 2 cups grated sharp cheddar and added it to the grits when I added the heavy cream. I spooned some of the broth that the shrimp cooked in over the top of the grits and shrimp after I plated the dish, and everyone loved it. It will make this again!
Read all 1 reviews