shrimp and grits

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Executive Chef
Jun 3, 2004
shrimp and grits

2 1/2 cups canned low salt chicken broth
4 Tbsp butter
3/4 cup quick-cooking grits
3 Tbsp cream cheese
2 Tbsp half and half

1/2 cup chopped green onions
1 lb uncooked med shrimp peeled
2 Tbsp fresh lime juice

Combine chicken broth and 1 Tbsp butter in heavy sauce pan and bring to
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.
At about 7 min. stir in green onions and remove from heat.
Melt remaining 3 Tbsp butter in heavy skillet over med high heat. Add shrimp and sautee until shrimp are cooked through -about 3 minutes.
Stir in lime juice. Remove skillet from heat.
Spoon grits into plate. Top with shrimp and drizzle with lime butter from

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