Ingredients Jump to Instructions ↓

  1. 2-1/2 cups chicken broth

  2. 1 cup quick-cooking grits

  3. 1 medium onion, sliced

  4. 1 package (14 ounces) frozen pepper strips, thawed

  5. 4 teaspoons olive oil

  6. 12 uncooked jumbo shrimp, peeled and deveined

  7. 1/4 cup minced fresh parsley

  8. 1 teaspoon lemon juice

  9. 1 cup (4 ounces) shredded sharp cheddar cheese

  10. 1/2 cup sour cream

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring broth to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Meanwhile, in a large skillet, saute onion and pepper strips in oil until crisp-tender. Add the shrimp, parsley and lemon juice; saute 3-4 minutes longer or until shrimp turn pink. Stir cheese and sour cream into grits; serve with shrimp mixture. Yield: 4 servings.


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