Shrimp and Grits
(from maggiwun’s recipe box)
Got this recipe from a shrimp boat captain in Kiawah, S.C. area
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Main Dishes
Ingredients
- 1 cup stoneground grits
- 2 lb shelled raw shrimp
- 2 eggs, beaten
- 1 c Bisquick baking mix
- 1/4 c olive oil
- 2 c chicken broth
- 1/4 lb bacon, diced
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp minced fresh parsley
- Salt and pepper to taste
Directions
-
Prepare grits according to package directions. Dredge the raw shrimp in egg and toss with Bisquick. Heat the olive oil in a large frying pan and add shrimp in one layer. Cook quickly until brown on one side and turn. Do not overcook shrimp. As soon as the shrimp turn pink and the breading turns brown, turn off the heat. Fry the bacon until crispy and take out of the frying pan to drain on paper towels. Add the diced onion to the hot bacon grease and cook until transluscent, adding the garlic at the last few minutes of cooking. Do not allow garlic to brown – it will turn bitter. Combine the bacon, onions and garlic with the shrimp and reheat. Add the chicken broth and stir carefully until liquid in pan thickens to form a gravy. Serve over creamy stoneground grits and sprinkle with minced parsley.