Shrimp stew served over grilled grits
Monday night found my girlfriends gathered for another of our marathon “laugh-ins.” I call them that because we always go home with cavernous laugh lines and a brand new outlook on life. They have become an addiction – a good one!
I served shrimp and grits which they asked me to post today. Believe me, it’s the world’s easiest recipe and I found it in a 40-year old Southern Living magazine. (Yes I cannot bear to throw away a magazine. You never know… if times get any harder we will be using them for toilet paper like I hear they once did with the Sear’s catalog.
Shrimp & Grits
1 10-ounce cream of celery soup (I used two for 24 ounces shrimp)
1 bell pepper diced
1 medium onion chopped
1 Tbl.. Worcestershire sauce
1 Tbl .Hot Sauce
1 Bay Leaf
1/8 tsp. pepper
16-ounces peeled uncooked shrimp (I made the mistake of using cooked frozen shrimp and they got a little tough – I recommend fresh for this dish)
Dash liquid Crab Boil
1 can pimiento (The medium size)
Combine first seven ingredients in a pan and stir until blended. Bring to boil over medium heat, reduce and simmer for 20 minutes. Add shrimp and cook 5-7 minutes stirring occasionally. Remove bay leaf. Serve over cheese grits. I like to make mine the day before and let them “congeal” in the fridge. They will slice easily into tidy squares, and I grill them briefly over my indoor grill – you could also stick them under the broiler before topping with shrimp sauce.