Dresses from Shabby Apple

Thursday, March 31, 2011

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   
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.

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     
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.



  1. If only I liked grits! :) My mom likes grits though! Your recipe a week thing is great! I should try that!

  2. I love this recipe a week idea! I'm always in the kitchen so this would be a fun way to challenge myself to try something new at least once a week!

  3. This sounds DELICIOUS! Thank you for sharing :)

  4. Looks like it would be fun to try.


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