Shrimp and Grits

Ingredients:
2 ½ cups chicken broth
4 TBSP butter
¾ cup grits
3 TBSP cream cheese
2 TBSP half and half
½ c green onions, chopped
Salt to taste
Tony Chachere seasoning
1 lb. shrimp, uncooked, peeled and deveined
2 TBSP lime juice
½ each: red, yellow, and green bell pepper, chopped

Directions:
*Combine chicken broth, 1 TBSP butter, and salt in heavy saucepan and bring to boil.
*Stir in grits. Reduce heat.
*Cover and simmer 5 minutes, stirring occasionally.
*Mix cream cheese and half & half into grits.
*Cover and simmer until almost all liquid has evaporated and grits are tender. Stir frequently.
*Melt remaining 3 TBSP butter in separate skillet over medium/high heat.
*Add bell pepper and sauté.
*Add shrimp and cook just until shrimp are cooked through (do not overcook) – about 3-4 minutes.
*Stir in lime juice and season with Tony’s. Remove skillet from heat.
*Spoon grits onto center of plate and top with green onions.
*Top with shrimp and drizzle with some of lime butter from shrimp.

Submitted by: DeAnne Anderson

*Personal Notes:
Alternative: I often use Instant Grits (ANY flavor --- cheese, red eye & country gravy, etc.) from the individual packets) --- 2 packages per person, in which case I then omit chicken broth, 1 TBSP, butter, and salt --- and just make grits according to package directions.  I also usually omit the cream cheese and half & half and just add shredded cheese (usually cheddar) to the grits.  I make the rest of the recipe as directed.