Folly island shrimp and grits - bon appetit
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Canned low-salt chicken broth |
| 4 | tablespoons | (1/2 stick) butter |
| ¾ | cup | Quick-cooking white grits |
| 3 | tablespoons | Cream cheese |
| 2 | tablespoons | Half and half |
| ½ | cup | Chopped green onions |
| 1 | pounds | Uncooked medium shrimp, peeled, deveined |
| 2 | tablespoons | Fresh lime juice |
Directions
Combine chicken broth and 1 tablespoon butter in heavy medium sauce- pan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stimng occasionally. Mix cream cheese and half and half into grits. Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes. Stir in green onions. Remove mixture from heat.
Melt remaining 3 T butter in heavy large skillet over medium high heat. Add shrimp and saute just until shrimp are cooked through, about 3 minutes. Stir in lime juice. Remove sheet from heat. Spoon grits onto center of plate. Top with shrimp and drizzle with lime butter from skillet.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>