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Nashville Shrimp & Grits


I was on the lookout for other southern favorites and one that I can't pass up is Shrimp & Grits. After watching an episode of Food Network's "The Best Thing I Ever Ate" featuring Alton Brown's favorite Shrimp & Grits at Biscuit Love, I was determined to get there...and it did not disappoint. If you want to make this dish for yourself, this is a tried and true recipe that when the craving hits, this is the recipe I reach for. It's decadent, but hey, a girls gotta do what a girls gotta do. The recipe comes from Harbour Town, Hilton Head, SC.


STONE GROUND YELLOW GRITS

1 cup chicken stock

1 cup milk

1/2 cup stone ground yellow grits

1/2 cup cream

2 tablespoons butter

Bring chicken stock and milk to a boil. Stir in grits. Simmer, stirring frequently, until it begins to thicken and grits begin to soften. This will take approximately 30 minutes, depending on the grits. You may need to add more milk as you go. Stir in the cream and butter and simmer until soft and creamy. Watch carefully, as the milk will scorch if not stirred. Serves 2-4.

LOW COUNTRY SHRIMP & GRITS

4 strips bacon, chopped

2 tablespoons butter

1/2 cup chopped yellow onion

2 large cloves of garlic, chopped

1/4 pound mushrooms, sliced

1 teaspoon worcestershire sauce

1-1/2 cups diced fresh tomatoes or one can drained chopped tomatoes

dash tabasco (or to taste)

1/2 pound medium shrimp, shelled and deveined

salt & pepper to taste

Sauté bacon until crisp. Remove bacon from pan and reserve. Add butter to pan. Sauté onion and garlic until tender. Add mushrooms and sauté until begins to soften. Add tomatoes, worcestershire and tabasco. Simmer for ten minutes to blend flavors. Just before serving, add shrimp and cook, stirring until done. Season to taste with salt and pepper. Serve over hot grits. Serves 2.

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