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Meat Exporters

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GRITS AND SHRIMP

GRITS AND SHRIMP

  • 2 cups milk
  • 2 cups water
  • 1 cup quick grits
  • ½ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 can (5 ounces) evaporated milk
  • 2 cans (4 ounces dr. wt.) tiny shrimp, drained
  • Dried chives

Bring milk and water to a simmer in a heavy bottomed saucepan over medium heat.  Add grits and bring just to boil.  Cover and reduce heat.  Simmer 7 minutes, stirring occasionally.  Remove from heat.  Stir in salt, cayenne and evaporated milk until creamy.  Stir in shrimp.  Sprinkle chives on each serving.  Serve 4 to 6. Meat

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