Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Harbor House Shrimp & Grits
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- #93484
If you're thinking comfort food, shrimp and grits has to be one of the first things to come to mind. This Harbor House copycat uses half-and-half for crazy creamy grits and throws some Italian sausage in with the shrimp.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups water
2 teaspoons salt
1/2 cup yellow grits
1/4 cup white grits
3 cups half and half
2 pounds shrimp, peeled and deveined if desired
1 pound Italian sausage, sliced
2 tablespoons butter
1 teaspoon minced garlic
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/3 cup chopped onion
1/3 cup all-purpose flour
1 can (15 ounce size) beef broth or chicken broth
1 tablespoon Worcestershire sauce
Cajun seasoning, to taste
Italian seasoning, to taste
directions
Bring the water and salt to a boil in a heavy saucepan over medium-high heat. Add both the yellow and white grits and cook, stirring constantly for 3 minutes. Reduce the heat to a simmer. Add the half and half and continue to stir for 3 more minutes. Keeping the heat to a low simmer, cook the grits until desired thickness, stirring frequently. Remove the pan from the heat and keep warm.
Heat a large skillet over medium-high heat. Add the Italian sausage and cook, stirring frequently, until browned. Reduce the heat to medium. Add the butter to the pan. When melted, add the garlic, bell peppers, and onion. Cook, stirring frequently, until the vegetables are soft.
Add the shrimp and cook just until they are pink on both sides.
Sprinkle the flour evenly over the ingredients in the skillet. Stir well. Slowly add the broth while stirring. Stir in the Worcestershire sauce along with the seasonings to taste. If the sauce is too thick, add water or additional broth as needed.
Serve the shrimp and sausage mixture over the grits.
Recipe Source: Harbor House, Milwaukee
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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