- 3/4 cup yellow stone-ground grits
- 3 cups milk
- 1/8 cup extra virgin olive oil
- 1 teaspoon butter
- 1 small onion, finely chopped
- 1 pound shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
- Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.
05/01/2018
recipepes.com
Lowcountry Shrimp and Grits, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
