I invited my dear friend, Debbie Mapp, over for dinner last night. This was the first time she had eaten shrimp and grits and she enjoyed it so much, she later posted it on FaceBook. One of her friends asked for the recipe, so I decided to share it with all of you. If you decide to prepare it, I recommend that you include the optional ingredients. Let me know if you try it and like it!
6/15/2015 Folly Island Shrimp and Grits Recipe | Epicurious.com
Folly Island Shrimp and Grits
Yield: Serves 2
Bon Appetit October 1994 by Paula Keener-Chavis: Folly Beach, South Carolina
2 1/2 cups canned low salt chicken broth
4 tablespoons (1/2 stick) butter
3/4 cup quick-cooking white grits
3 tablespoons cream cheese
2 tablespoons half and half
1/2 cup chopped green onions
1 pound uncooked medium shrimp, peeled, deveined & tails removed
2 tablespoons fresh lime juice
1-3 garlic cloves
1 C heavy cream
Salt & Pepper to taste
Saute garlic, mushrooms and green onions until tender. Set aside. Combine chicken broth and 1 tablespoon butter in a heavy medium saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
Mix cream cheese, heavy cream, 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. Add salt & pepper to taste. Stir in green onion, garlic, and mushrooms. Remove mixture from heat.
Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp and sauté 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.