Shrimp and Grits

This past weekend was dinner club. We had a fabulous time and got to eat some yummy food. The theme was "Southern Food" and the host served Fried Chicken and Fried Green Tomatoes. We ate outside on a table that had been adorned with quilts, flowers and homemade napkins tied with ribbon. SOOOOOOO cute. All in all a great night!

Here is what was served

Pre-dinner drinks - Alabama Slammers
Appetizers - Shrimp and Grits and fresh Pimento Cheese (two people have appetizer since there are so many of us)
Soup - Corn Chowder
Bread - Biscuits with honey and butter
Salad - Layered Cornbread Salad
Main Course - Fried Chicken and Fried Green Tomatoes
Dessert - Pound Cake with Fresh Fruit

I had appetizer again this month so I served little ramekins of Shrimp and Grits. I think it was a hit, or else everyone was just being kind. Everyone told me how delicious it was so I think it went over well!

I did not get pictures, but here is the recipe I used.

Shrimp and Grits
Serves 4

2 C. water
1 – 14 oz can Chicken Broth
¾ C. half and half
¾ t. salt
1 C. regular grits
¾ C. shredded Cheddar Cheese
¼ C. grated parmesan cheese
2 T. butter
½ t. hot sauce
¼ t. white pepper
3 bacon slices
1 lb. medium shrimp peeled and deveined
¼ t. black pepper
1/8 t. salt
¼ C. flour
1 C. sliced mushrooms
½ C. chopped green onions
2 garlic cloves, minced
½ C. low sodium, fat free chicken broth
2 T. fresh lemon juice
¼ t. hot sauce
Lemon wedges

Bring first 4 ingredients (through salt) to a boil in a medium saucepan; gradually mix in grits. Reduce heat and simmer stirring occasionally, 10 mins or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.
Cook bacon in a large skillet until crisp; remove bacon, drain on paper towels, reserving 1T. drippings in skillet. Crumble bacon, set aside. Sprinkle shrimp with pepper and salt, dredge in flour. Saute mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions and sauté 2 minutes. Add shrimp and garlic and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Serve shrimp mixture over hot grits. Top with crumbled bacon, serve with lemon wedges.

I doubled the recipe and served it as an appetizer for 16. YUMMY!!! I liked this recipe because it had mushrooms in it.