Carolina Shrimp & Grits

"South Carolina is more of a Coastal State, so salt water and fresh water fish are readily available. One sees a lot of Shrimp dishes (shrimp is plentiful). Grits is one of the most common items in all the Southern states, thus SC is known for its Shrimp and Grits menus." Brenda Lovley

• 1/2 cup diced onion
• 2 tablespoons butter, divided
• 21 to 25 shrimp, peeled and Deveined
• 1 1/2 teaspoons herbs de Provence
• 1 1/2 teaspoons Cajun seasoning
• 2 slices bacon or strips of ham, diced and cooked crisps
• Minced fresh parsley
• lemon wedges

METHOD

Grits: Preheat oven to 350°F.

Combine water and salt in saucepan. Bring to a boil. Gradually add grits and cook for 5 minutes stirring constantly. Remove from heat and stir in Butter, Cheddar cheese and garlic powder

Beat eggs and half and half together. Add to grits

Pour mixture into greased 2 quart casserole bake in preheated 350°F oven for 45 minutes.

Shrimp: Sauté onion in 1 tablespoon butter in saucepan until softened. Add shrimp, herbs de Provence, Cajun seasoning and remaining 1 tablespoon butter. Cook, stirring constantly, until gray sauce forms.

Pour over grits and garnish with crumbled bacon or ham, parsley and lemon

Serves 4

Contributor: Brenda Lovley

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