Friday, June 18, 2010

Recipe: Shrimp & Grits With Green Pepper Gravy

Shrimp & Grits With Green Pepper Gravy

Carolina Grits (from NBFM ‘R Garden)
Cup of shredded cheese (use what is in the fridge)
2 onions
2 green peppers
Fresh peeled shrimp (pat dry and add Salt & pepper)

Cook grits according to package instructions. Slow and low is the key. Caramelize onions and peppers in olive oil, salt & pepper but keep separate. Set pan aside. Add ½ onions and cheese to cooked grits stir in well. Add rest of onions back to heated pan. Add 2tbs spoons of flour to pan and stir to coat onions & peppers with flour, add salt & pepper to taste. Add cup of milk to pan, thin with water if you need to (you don’t want it to thick you still need to cook the shrimp in this liquid) add shrimp cover pan to let shrimp cook till pink. To serve spoon grits on plate or bowl and let sit for a few minutes to firm up. Spoon pepper gravy & shrimp over grits. Now enjoy!

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