Shrimp and Grits with Gravy
Not your traditional Shrimp and Grits recipe... This one is EVEN BETTER!
 

Grits:

1 cup dry grits
4 ounces Velveeta cheese
Hot Sauce
Salt and pepper
 
While shrimp are cooking, prepare 1 cup dry grits according to directions on package. When cooked, stir in cheese and hot sauce, salt and pepper to taste. Cover and continue to stir occasionally until cheese is melted.
 

Shrimp:

1 pound large shrimp, peeled and deveined
1/4 cup chopped onion
Olive oil
1 (4-ounce) can sliced mushrooms, drained (or 1/4 cup freshly sliced mushrooms)
2 tablespoons parsley (optional)
2 tablespoons lemon juice, or to taste
Tabasco
3 tablespoons butter or margarine
1/4 cup all-purpose flour
Salt and pepper
1/4 cup milk

 
Add olive oil to cover bottom of a large skillet over medium heat. Saute 1/4 cup chopped onions; add shrimp. When shrimp turn pink, add mushrooms, parsley, lemon juice and hot sauce. Continue to saute until shrimp are fully cooked but still firm. Remove shrimp along with most of the onions and mushrooms (leave some onions and mushrooms in the pan along with any juice) to serving bowl. Return pan to medium heat; add butter. When butter is hot, add flour; salt and pepper to taste. Do not brown flour; when flour heats to a paste, add milk and stir well. Continue to cook over medium heat, adding water as necessary to make a gravy. Pour over shrimp. To serve, place grits on plate and top with shrimp and gravy. Serves 6 to 8.
 
 


Recipes ©: Great American Cookbooks an imprint of

 

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