Pat's Recipes
Pat Avetta's Shrimp and Grits Recipe
2004
1 1/2 cup chicken broth
1 1/2 cup whole milk
3/4 cup quick grits
1/4 tsp salt
1 cup finely shredded 2% sharp or extra sharp cheddar cheese
1 cup diced bacon
1 pound medium to large shrimp, peeled and de-veined
1/2 cup thinly sliced green pepper strips
1/2 cup thinly sliced red pepper strips
1/2 cup thinly sliced onions
2 tsp Tabasco or Texas Pete sauce
Garnish with bacon, sliced green onions (scallions) and cheese
Bring milk and broth to boil in large pan. Stir in grits and salt, return to boil.
Cover, reduce to low heat and simmer 5 minutes or until slightly thickened - stirring occasionally to keep from lumping. Stir in cheddar cheese, cover and put on back burner to keep warm.
Cook bacon until crispy and set on paper towel to absorb grease. Drain all but 2 tbsp bacon fat from pan. Lightly sauté onion and peppers in bacon fat. Add shrimp and cook just until shrimp is opaque - do not overcook! Season with Tabasco.
Pat's Tip: Be sure that onions, peppers and shrimp are cleaned and dried before cooking. I usually wash the shrimp and wrap it in a very thick towel to absorb moisture, refrigerate for at least one hour to absorb water. Excess water will make the mixture soggy and diluted.
Place serving of grits on each plate. Top with the shrimp and veggies and garnish with additional finely shredded cheddar cheese, bacon and scallions. The presentation is beautiful and the time commitment is minimal - making this a perfect dish for holiday entertaining!
Serves four.