Thursday, September 17, 2009

Lowcountry Shrimp and Grits


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

1.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.

2.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.

I picked this recipe in honor of being in SC this week. My hubby loves shrimp and grits! Some recipe are much more complicated than others. I just found this recipe online and haven't tried it yet, but it seems simple enough that even I could do it. LOL

Have a great day!!
Peace and love,


Lu said...

That does look good - too bad I don't care for shrimp. I made "Tilapia a la francaise" last evening, a big favorite in this house.
Dredge fillets is flour, dip in egg wash, pan fry in olive oil and butter over med high heat, 5 minutes per side. Finish with white wine and juice of half a lemon. Yum!

Aren't you tired of the beach yet? When are you getting home? I miss you!!!!!


Alannah Lynne said...

Hi everyone!!

Sorry I haven't been able to comment back to you guys, the internet situation is terrible!!

We'll drive back tomorrow morning, Lu, so I'll be around tomorrow evening and then off and on Saturday.

Miss you too!! Hugs!