brunch. Watch his full cooking demo when we livestream it here beginning at 8:20 a.m. ET on Sunday, March 30. Stacey will also answer your cooking questions, so send them in with #FreshCooksLive, or post them on Facebook/TODAYFood. Stacey Little Photographers SouthernBites Stacey Little serves up tasty shrimp and grits. Shrimp and grits •4 slices bacon •5 green onions, chopped •3 garlic cloves, minced •1 cup sliced mushrooms, optional •16 ounces medium shrimp, raw, peeled, and deveined •1/4 teaspoon salt •1/4 teaspoon black pepper •3 tablespoons all-purpose flour •1 cup chicken broth •Dash of hot sauce •Juice of 1 lemon In a large skillet over medium heat, cook the bacon until crisp. Drain the bacon on paper towels; crumble it when it has cooled. Add the chopped onions to the bacon grease in the skillet, and cook over medium heat for 4 to 5 minutes. Add the garlic, and cook until it is fragrant. Sprinkle the shrimp with the salt and pepper, and then add them to the skillet. Cook the shrimp until they are just starting to turn pink, about 3 to 4 minutes. In a small bowl whisk the flour into the broth. Pour the broth over the shrimp, bring just to a simmer, and cook until the sauce thickens. Stir in the lemon juice, and serve immediately over My Secret Cheese Grits. My secret cheese grits •5 cups water •1 1/2 teaspoons salt •1 cup quick cooking grits •3 ounces cream cheese, cut into cubes •3/4 cup shredded cheddar cheese •2 tablespoons butter In a medium saucepan with a lid, bring the water to a boil and stir in the salt. Slowly add the grits, stirring constantly to prevent lumps. Reduce the heat to low, cover, and simmer, stirring occasionally, for 15 to 20 minutes or until they reach the desired tenderness and consistency. Grits should be smooth and creamy, not chewy. Add more water if they begin to dry out. Just before serving, stir in the cream cheese, cheddar cheese, and butter. Stir until melted and combined. Serve immediately.
Posted on: Sun, 30 Mar 2014 13:51:13 +0000
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