Shrimp and Grits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Start the grits first, as they will take about 45 min to cook.
Grits:
Prepare grits according to package directions, but the proportions are usually 4 C of liquid to 1 C of grits. If so, use the following proportions:
1 C old fashioned stone ground grits ( sometimes they're hard to find. I order mine online.)
3 C chicken broth
1 C milk or cream (don't add until the last 10 minutes of cooking time.)
1 1/2 C grated cheese (any kind, but I use a combination of Gouda, Parmesan & sharp cheddar.)
Shrimp Mixture:
2 slices thick bacon
3 cloves of garlic, minced
1/2 med onion, chopped in very small pieces
1 C chicken broth
1/2 C white wine
1 Bay leaf
Sprinkle of red pepper
Celery salt
1 tsp Old Bay Seafood seasoning
Emerils spice (see recipe or use a similar blend)
S & P to taste
1 T fresh lemon juice
1 1/2 to 2 lbs shrimp, peeled & deveined
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Directions: |
Directions:Grits:
Bring 3 C broth to a boil, add grits, cover and lower the heat to low. Stir frequently & scrap the bottom of the pan each time you stir. Cook for about 40 minutes.
The grits should be very thick now. Add the C of milked and continue stirring. If the grits are still too thick, add a little more broth. Also add seasoning, S & P, if needed.
When the grits are done, add the cheese and stir well. Turn the burner off.
Shrimp:
Fry bacon and remove to paper towels to drain.
Drain all but about 1 T of the bacon fat.
Add the onion & sauté until wilted. Add the garlic and continue stirring.
Add the chicken broth, wine, lemon juice & seasonings to the pan and bring to a boil. Cook on medium heat until reduced by half, scrapping bits from the bottom of the pan.
Coat both sides of the shrimp with Emerils seasoning and add the Shrimp to the skillet.
Sauté the shrimp until it's pink, turning once. This will take about 5 minutes or less.
Dish the grits into individual bowls. Add shrimp with broth and top with chopped green onions & 1/2 slice of crumbled bacon per bowl. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: You can also add crumbled andouille sausage to each bowl. Sometimes I also chop 2 to 3 Roma tomatoes and add when sautéing the onions. Enjoy!
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