Foodie Friday

I have been asked so many times for this recipe,

that I thought I would share. 

Perfect during Lent.

A southern classic.

Shrimp and Grits

This is my mother's recipe 

She has made this for years 

and to date, it is the BEST I have ever had!

For the Grits:

Box of Chicken Broth

1 pt heavy whipping cream

2 cups yellow grits

1/4 tsp garlic powder

salt to taste

Bring Chicken broth, garlic powder, and cream to a boil. 

Stir in grits, stir.

Cover reduce heat and simmer for about five minutes.

Salt to tast and if too thick add a touch of cream.

Set aside.

Shrimp:

Peeled, raw,  clean shrimp

TBL bacon drippings

Cajun seasoning ( Tony Chacher's)

fresh green beans

minced garlic (to taste)

finely chopped tomato

finely chopped onion

1/4 cup white wine

pat of butter

1/2 cup heavy whipping cream

capers

Dust shrimp with Cajun seasoning and set aside

add bacon drippings to skillet and sautee green beans

until they turn a darker green.

Set aside.

Add garlic and shrimp cook until the shrimp become pink

DO NOT OVER COOK SHRIMP

Push aside in the skillet.

Then add tomatoes, onion and a touch of butter.

Deglaze adding white wine

Then stir together with the shrimp and simmer.

Add 1/4 to 1/2 a cup of cream depending on the thickness

To serve layer first

Grits

Shrimp mixture

criss cross a few green beans

sprinkle with capers

I often will serve in martini glasses for parties

without the green beans although

you could

I hope you will enjoy as much as we do!

Be sure to stop by and see Gollum for more

Foodie Fridays!

Thanks for dropping by Y'all!