Shrimp and Parmesan Grits
Summer is over! Autumn is about to fall over us – and school is back in session. Here is a pretty simple and quick dinner to welcome in the season –
What you need:
- 2 cups chicken broth
- 2 cups grits
- ¼ cup green onion, sliced
- ¼ cup fresh grated parmesan cheese
- ½ teaspoon black pepper
- 12 – 16 oz raw, peeled and cleaned shrimp
- ½ chopped, cooked bacon
- 1 ½ cup raw, sliced mushrooms
- ½ cup butter
- 3 cloves of garlic
- 4 Tablespoons chopped, fresh parsley
How to Do it:
To make the grits, mix the broth, grits and pepper together in a sauce pan. Bring to a boil, then cover, reduce heat and simmer for about 20-25 minutes, until all the liquid is absorbed and the grits are soft. Fluff with a fork and mix in the cheese and green onions.
Next, make the shrimp.
Melt the butter in a skillet and add the mushrooms. Cook until they are soft and golden.
Add the bacon and garlic and cook on low for about 3-5 more minutes. Add the shrimp and continue to cook until the shrimp is pink, but be careful not to over-cook or the shrimp will get rubbery.
Serve the shrimp and mushrooms over the grits and garnish with the chopped parsley and a bit of shredded parmesan.
© Copyright 2016 The Lazy Gastronome