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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Southern Style Shrimp and Grits Recipe

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This recipe for Southern Style Shrimp and Grits is from Ga-ga's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs med shrimp, peeled & deveined
8oz andouille sausage
Emeril's essence (or other Cajun seasoning) to taste
Salt
1-2 T oil
1/2 sweet onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 de-seeded, minced jalapeño pepper
2 cloves garlic, minced
Pinch of cayenne
1 lemon, juiced
4 to 5 green onions, sliced
2 T parsley, minced
1/4 c butter
1/4 c AP flour (or other thickener)
1 c chicken broth
1 T Worcestershire sauce
Crumbled, cooked bacon, 3 slices

Stone ground grits, 1 c chicken broth, 1/2 c heavy cream, 1 c grated white cheese
Directions:
Directions:
Begin cooking stone ground grits according to package directions. Substitute chicken broth for 1 c of the water. At the end of the cooking time, add 1/2 c heavy cream and 1 c cheese.

Sauté the onion & peppers in oil until soft. Add the minced garlic and cook for another minute.
Brown the andouille sausage in the pan with the veggies.
Drizzle lemon juice over the shrimp, then salt & add the Cajun seasoning to the shrimp.
Add the shrimp to the same pan as the sausage & veggies. Mix well, remove from the heat.
Melt butter in a saucepan over med heat; stir in flour to make a smooth paste. Brown slightly.
Add to the skillet with the shrimp. Place the skillet over med heat & pour in the chicken broth.
Cook until the sauce thickens and the shrimp are opaque.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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