2 cups cooked, cold grits
Egg wash, 1 egg beaten with 3 Tbl. water
2 Tbl. bacon drippings
2 lbs. shrimp, peeled and cooked
1 cup half and half
1 Tbl. cornstarch
2 Tbl. seafood seasonings (Old Bay, etc.)
1/4 cup white wine (or fat free chicken broth)
Cook the grits according to the package directions for making 2 cups. Pour into a shallow pan, refrigerate uncovered until completely cold.
In a large skillet heat bacon drippings on med. high. Cut grits into squares or wedges. Carefully dip into egg wash and place in skillet. Fry on both sides until lightly browned. In a saucepan combine Half and Half, cornstarch, seafood seasoning and wine. Cook on med. high until the sauce becomes slightly thickened stirring often. Simmer 2-3 minutes. Add shrimp to sauce and simmer 2 more minutes. Place grit squares on a platter and pour sauce over.
Changes - You don't have to fry the grits but you will loose some of the taste if you don't. And for those of you who don't like good old southern grits, try this using rice or small size pasta such as elbow macaroni. Or one of my favorite orzo.