A Recipe A Week: Week 1



I'm challenging myself to a recipe a week! Visit my page to learn more.

I'm super excited about this week's recipe! If you're from the South, you're going to love it :) It's good ole shrimp n' grits Charleston, SC style!

Week 1: Shrimp N' Grits

Creamy Cheddar Cheese Grits

from Southern Living 2009 Annual Recipes

4 Tbsp. butter, divided

5 cups milk                 

2 tsp. salt                    

1/2 tsp. hot sauce        

1 garlic clove, pressed 

1 1/2 cups uncooked   

stone-ground     

white grits          

1 (10 oz.) block sharp 

white Cheddar    

cheese, grated    

1. Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium-size Dutch oven over medium-high heat.  Gradually whisk in grits, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 1 1/2 hours or until thickened.  Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

-INSPIRED BY EMERIL LAGASSE

Quick-Cooking Creamy Cheddar Cheese Grits:

Substitute 2 cups uncooked quick-cooking grits for stone-ground grits. Decrease water and milk to 4 1/2 cups each. Prepare recipe as directed, cooking grits 10 to 15 minutes or until thickened.

Hominy Grill's Shrimp and Grits

from Southern Living 2009 Annual Recipes

2 lb. unpeeled, medium-size raw

shrimp (31/40 count)

2 Tbsp. all-purpose flour            

5 bacon slices, chopped             

1 (8 oz.) package sliced fresh     

mushrooms             

3 garlic cloves, minced               

1/3 cup fresh lemon juice            

1/2 cup thinly sliced green onions

2 tsp. hot sauce                          

1/2 tsp. salt                                

Creamy Cheddar Cheese Grits   

1. Peel shrimp; devein, if desired. Toss shrimp with flour until lightly coated, shaking to remove excess.

2. Cook bacon in a medium skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.

3. Saute mushrooms in hot drippings 4 minutes or just until mushrooms begin to release their liquid. Add shrimp, and saute 3 to 3 1/2 minutes or just until shrimp turn pink. Add garlic, and saute 1 minute (do not brown garlic). Add lemon juice and next 3 ingredients; serve immediately over Creamy Cheddar Cheese Grits. Sprinkle with bacon.

-HOMINY GRILL, CHARLESTON, SOUTH CAROLINA