Folly Island Shrimp And Grits

Let us cleave to Christ more closely, love Him more heartily, live to Him more thoroughly, copy Him more exactly, confess Him more boldly, follow Him more fully. Religion like this will always bring its own reward. Worldly people may laugh at it. Weak brethren may think it extreme. But it will wear well. At even time it will bring us light. In sickness it will bring us peace. In the world to come it will give us a crown of glory that will not fade away.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			2	Servings

INGREDIENTS

2 1/2	c	Canned low-salt chicken
		broth
4	T	Butter
3/4	c	Quick-cooking white grits
3	T	Cream cheese
2	T	Half and half
1/2	c	Chopped green onions
1	lb	Uncooked medium shrimp
		peeled deveined
2	T	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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