| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 2 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Canned low-salt chicken broth |
| 4 | tb | Butter |
| 3/4 | c | Quick-cooking white grits |
| 3 | tb | Cream cheese |
| 2 | tb | Half and half |
| 1/2 | c | Chopped green onions |
| 1 | lb | Uncooked medium shrimp, peeled, deveined |
| 2 | tb | Fresh lime juice |
INSTRUCTIONS
Combine chicken broth and 1 tablespoon butter in heavy medium saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring 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 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp and sauti just until shrimp are cooked through, about 3 minutes. Stir in lime juice. Remove skillet from heat. Spoon grits onto center of plate. Top with shrimp and drizzle with lime butter from skillet. Joan Posted By clubok@nervm.nerdc.ufl.edu (Joan & Alfred Clubok) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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