Shrimp and Grits has become standard fare for our Christmas morning breakfast. It is rich, creamy, and delicious; what a special treat!
Easy Shrimp and Grits Recipe
3 cups chicken broth
1 cup whipping cream
1 tsp. salt
1/2 stick butter
1 cup quick grits
1 Tbsp minced garlic
1/4 cup sliced green onion
1 pound peeled, cooked shrimp (I used the 12oz. bag of frozen salad shrimp)
1 cup sharp cheddar cheese, grated
1/2 pound bacon, cooked and crumbled (optional)
Bring broth, cream, salt, and butter to a boil. Reduce heat to medium and whisk in grits. Continually whisking, cook 7-8 minutes or until smooth. Add garlic, cheese, and shrimp. Cook 1-2 minutes so cheese can melt. Garnish with green onion and bacon. This recipe is easily doubled.
In addition to our featured Shrimp and Grits, we had eggs, fruit cocktail, and biscuits with raspberry-mango jam. My friend, Senorita Minnick, came over twice (we didn't save any for ourselves the first time!) to make this wonderful homemade jam. It is a beautiful color and has a great flavor, and I don't even like mangoes!
Mango Raspberry Jam
3 cups finely chopped, pitted, peeled mangoes- about 3 lbs (we put our chunks in blender)
1 1/2 cups crushed raspberries
2 Tbsp lemon juice
1 pkg. fruit pectin
5 1/2 cups sugar
Prepare home canning jars. Combine mangoes, raspberries, lemon juice, and pectin in large sauce pot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe jar rim clean. Screw band down evenly and firmly. Process 10 minutes in boiling water. Yields about seven 8oz jars.