Tonight, I did something that I have wanted to do for months now. If I had a bucket list, this would be one item that I could finally check off. Being a farm girl from rural Virginia, one would think that this would not be a big deal, but for me it took a lot of courage from start to finish. I obsessed over the time factor that this task would take to complete. Today, I realized that I had all the necessary preliminaries in tow. I thought I might need a second pair of hands to help me with my task since so much of it would come together simultaneously. So I called my daughter and asked her if she would consent to be a guinea pig for her mom's project. She said "yes" so I was committed to go forward with the plan.
So tonight for supper, I made...
They were great! I read so many recipes that I ended up using a combination of recipes. I could do a lot of the preparations in advance such as baking the bacon to crumble, slicing the little green onions, and grating the cheddar cheese, Here is what I finally put together.
Cheese Grits
1 1/3 cup water
1 14 oz. can chicken broth
1 cup evaporated milk
1/2 teaspoon salt
1 cup uncooked grits
1 1/2 cup sharp cheddar cheese, grated
1/4 cup Parmesan cheese, grated
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
Bring the water, chicken broth, salt, and milk to a boil.
Slowly stir in the grits.
Cover, and reduce the heat to barely simmer.
Cook for 12-14 minutes. Stir occasionally with a whisk.
When cooked sufficiently, add the cheese, hot sauce, and pepper.
Keep warm until ready to serve.
Bacon and Shrimp Sauce
7 slices of bacon, cooked and crumbled. I bake mine in the oven, and it crumbles well.
3 garlic cloves, minced
2 pounds shrimp, peeled and deveined
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
6 green onions, chopped
2 tablespoons fresh parsley
Cook bacon and crumble.
Reserve about 4 tablespoons of fat from the cooked bacon in a skillet.
Saute' minced garlic in the fat. Add the shrimp and cook for about 3 minutes until the shrimp is no longer pink.
Add the lemon juice, onions, and Worcestershire sauce.
Stir in the crumbled bacon.
Spoon grits onto a plate.
Sprinkle with parsley.
Top with the bacon-shrimp mixture.
So tonight for supper, I made...
Shrimp and Cheese Grits!
Cheese Grits
1 1/3 cup water
1 14 oz. can chicken broth
1 cup evaporated milk
1/2 teaspoon salt
1 cup uncooked grits
1 1/2 cup sharp cheddar cheese, grated
1/4 cup Parmesan cheese, grated
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
Bring the water, chicken broth, salt, and milk to a boil.
Slowly stir in the grits.
Cover, and reduce the heat to barely simmer.
Cook for 12-14 minutes. Stir occasionally with a whisk.
When cooked sufficiently, add the cheese, hot sauce, and pepper.
Keep warm until ready to serve.
Bacon and Shrimp Sauce
7 slices of bacon, cooked and crumbled. I bake mine in the oven, and it crumbles well.
3 garlic cloves, minced
2 pounds shrimp, peeled and deveined
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
6 green onions, chopped
2 tablespoons fresh parsley
Cook bacon and crumble.
Reserve about 4 tablespoons of fat from the cooked bacon in a skillet.
Saute' minced garlic in the fat. Add the shrimp and cook for about 3 minutes until the shrimp is no longer pink.
Add the lemon juice, onions, and Worcestershire sauce.
Stir in the crumbled bacon.
Spoon grits onto a plate.
Sprinkle with parsley.
Top with the bacon-shrimp mixture.
There was not a morsel left-a success!
1 comment:
Oh Joan, sure sounds like your daughter was the lucky one! Your recipe sounds delicious and looks scrumptious!
Nancy
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