| 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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