3 cups chicken broth
1 cup whipping cream
1/2 stick butter
1 tsp salt
1 cup quick grits
1 cup whipping cream
1/2 stick butter
1 tsp salt
1 cup quick grits
1 Tbsp minced garlic
1 cup sharp cheddar cheese, grated
1 pound cooked, peeled small shrimp... do not overcook (I use the 12oz bag of frozen shrimp)
1/4 cup sliced green onion
1/2 pound cooked bacon (optional... I do not use, b/c we love the shrimp taste)
Bring broth, cream, butter, and salt to a boil. Reduce heat to medium and whisk in grits. Cook, continually whisking, 7-8 minutes or until smooth. Stir in garlic, cheese, and shrimp. Garnish with bacon and green onions.
This recipe can be doubled to make more. It can be made ahead of time (add the shrimp at the end so as not to overcook them.) If making ahead, you may need to add a little hot water to keep the consistency smooth.
1 cup sharp cheddar cheese, grated
1 pound cooked, peeled small shrimp... do not overcook (I use the 12oz bag of frozen shrimp)
1/4 cup sliced green onion
1/2 pound cooked bacon (optional... I do not use, b/c we love the shrimp taste)
Bring broth, cream, butter, and salt to a boil. Reduce heat to medium and whisk in grits. Cook, continually whisking, 7-8 minutes or until smooth. Stir in garlic, cheese, and shrimp. Garnish with bacon and green onions.
This recipe can be doubled to make more. It can be made ahead of time (add the shrimp at the end so as not to overcook them.) If making ahead, you may need to add a little hot water to keep the consistency smooth.
To go along with the shrimp and grits, we had eggs, biscuits, and fruit cocktail. This year, a friend of mine, Senorita Minnick, and I made several jars of raspberry/mango jam to give as gifts. It is DELICIOUS, and very, very easy... trust me! It is a beautiful color, and has great flavor... I don't even like mangoes!
RASPBERRY MANGO JAM
3 cups finely chopped, pitted, peeled mangoes (about 3lbs- we just put peeled chunks intoblender)
1 1/2 cups crushed red raspberries (about 1.5 pints)- we used the frozen bags of raspberries
2 Tbsp lemon juice
1 pkg. fruit pectin
5 1/2 cups white sugar (don't worry- it goes a long way!)
Prepare home canning jars.
Combine mangoes, raspberries, lemon juice, and pectin in a large sauce pot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace.
Wipe jar clean. Screw band down evenly and firmly. Process 10 minutes in boiling water.
Yields about seven 8oz. jars.
The 6 Duleys wish you Merry Christmas and Happy New Year!
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