Author: Valerie@Snap-Peas
Shrimp and Grits
- 1 12oz can nonfat evaporated milk
- 1½ Cups water
- ¾ Cup regular grits
- ½ Cup fresh Parmesan cheese, grated
- 1 8 oz. box sliced mushrooms
- 1 bunch asparagus, trimmed, and cut in half
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 slices bacon cut into small pieces
- 1 pound medium shrimp, peeled and deveined
- salt and pepper
- bring the milk and water to the boiling point.
- whisk in the grits.
- Cover and simmer for 20 minutes, stirring frequently.
- Remove from heat and stir in the Parmesan cheese.
- Season with salt and pepper.
- While the grits are cooking, saute mushrooms, garlic, and asparagus in olive oil until stems are crisp/tender, about 8 minutes.
- Season with salt and pepper
- Remove from pan and set aside.
- Cook bacon over medium heat until beginning to crisp, add shrimp and cook 3 minutes.
- Drain bacon grease.
- Return mushrooms and asparagus to pan, toss to heat.
- Spoon grits into serving bowl or plate, top with vegetable and shrimp mixture.
Recipe by snap-peas at https://www.snap-peas.com/2013/03/11/shrimp-and-grits/
3.2.1596