Quick Shrimp & Grits

I love going to a restaurant and ordering shrimp and grits, but I love making my own even better.  Let's see if you agree!  Here's what you'll need.....

Servings for 4
Prep Time: 30-40 minutes

Ingredients:

1-1/2 pound of large shrimp in shells
2 garlic cloves chopped
1/2 white or yellow onion finely chopped
1/4 cup chopped flat leaf parsley
1/2 cup Campbell's chicken broth
2 1/2 tablespoons Land O'Lakes butter
1 tablespoon Bertolli olive oil
Morton's salt to taste
McCormick's ground pepper to taste
Jim Dandy Quick Grits
1/4 cup sharp shredded Cheddar Cheese
1 can Rotel Tomatoes

Shrimp:
Peel and devine shrimp; reserve shrimp shells
Season shrimp with salt and pepper
Melt butter in saucepan
Sautee onion, garlic, and shrimp in olive oil and 1 tablespoon of butter; shrimp are done when they are pink in color on both sides

Sauce:
In another saucepan bring chicken broth and reserved shrimp shells to a rolling boil for 7-8 minutes; strain shells away from broth (keep flame on)
Add Rotel tomatoes to chicken broth and simmer for 10 minutes
Add flat leaf parsley and cooked shrimp mixture

Grits:
Follow box directions for grits until done
Add Cheddar Cheese and butter and mix together with grits

Plating:
Place grits in a bowl and top with shimp and sauce; add additional chopped flat leaf parsley to add color.


Enjoy a comforting bowl of warmth and goodness!!!
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Remember, eat what you love and love what you eat...I do!