Cooking With Friends: Shrimp & Grits

January 23, 2017

 

I'm in my kitchen cooking with two of my fabulous friends! We're telling you all of our business, crafting a bomb winter cocktail, and of course making the most delicious shrimp and grits in town! Check out my video on how I get down in the kitchen with my friends and don't hesitate to steal this quick and easy brunch meal! 

 

 

 

 

 

 

 

 

 

Kristen & Michael's Shrimp and Grits Recipe 

(Cooking With Friends Video Below)

 

 

 

Shrimp Cream Sauce: 

 

Ingredients Needed:

 

  • Jumbo Shrimp (Cooked)

  • 1/4 cup of flour 

  • 1 cup of half and half

  • 1tbsp cream cheese 

  • Breakfast Sausage (ground and cooked)

  • Chopped onions and peppers ( add as much as you would like)

 

 

 

Directions:

 

  • In a Large Skillet brown your butter and add chopped onions and peppers 

  • Before your onions brown fully add your breakfast sausage 

  • Once sausage is fully cooked remove meat and onion mixture from pan (keep grease in skillet)

  • Add Half and Half to the grease mixture and stir until your milk fully changes color(Reduce heat to low)

  • Add flour and stir

  • Add cream cheese and additional seasoning to taste

  • Bring to a light boil and add sausage mix and shrimp

  • (turn heat all the way down) and cook for 2mins

  • Remove skillet from the stove and cover with a lid  

  • Let sauce sit and thicken 

 

 

 

Grits:

 

Ingredients Needed: 

  • Butter 

  • Instant 5 minute Grits 

  • roasted red garlic

  • Philadelphia cream cheese 

  • Sharp cheddar Cheese

  • Salt 

  • Pepper

 

Directions: 

  • Pour 3 cups of grits into a pot 

  • Add 2 table spoons of butter 

  • Add 1 teaspoon of roasted  red garlic 

  • Add 1 pack of cream cheese 

  • Add 1/2 a cup of sharp cheddar cheese 

  • Add salt and pepper to your liking 

 

 

 Check Out My New Cooking With Friends Series…Just Press Play.

 

Comment Below & Let Know What You Think of My New Cooking With Friends Series!

 

 

Cooking With Friends,

EEH

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© 2016 by Ebonne Eshaya Holyfield