Ingredients: |
Ingredients: Grits:
1 cup quick-cooking grits (I use the stone ground grits and prepare according to the package but use chicken stock in place of the water)
10 ounces herb-and-garlic cheese, such as Boursin or Alouette (I prefer Alouette)
1/4 cup (1/2 stick) salted butter
1 medium egg
1/2 cup milk
1 large pkg French fried onions
Shrimp:
1 1⁄2 lbs wild Georgia shrimp (you made need more or less depending on how many you are feeding. This is perfect for 4 people. If you cannot get GA shrimp, just make sure they are US shrimp and not from Korea or someplace like that)
2 tablespoons cajun seasoning (recommended -- Tone's Louisiana Cajun seasoning or Old Bay)
1 tablespoon paprika
1 package dried Italian dressing (Even better is ˝ package of the dried Italian dressing and ˝ package dried Ranch dressing. If you use more shrimp, use the whole packages though.)
1-2 teaspoons chopped garlic
Fresh ground black pepper to taste
Sauce:
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon bacon drippings
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1⁄2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1⁄2 teaspoon hot sauce (recommended -- Texas Pete)
Toppings:
Crumbled bacon (I use about 8 strips)
Green onions
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Directions: |
Directions:1. Preheat the oven to 350 degrees F. Grease a 9-by-12-by-2-inch casserole dish. Cook the grits according to the package in chicken stock instead of water. Add the cheese and butter to the hot grits and stir until melted and incorporated. Beat the egg and add the milk to the beaten eggs. Temper the egg with the grits before, slowly stirring the egg mixture into the grits (you don’t want to end up with scrambled eggs in your grits…That would be gross). Pour the mixture into the prepared dish. Bake for 35 minutes. Top with the French fried onions and bake another 10 minutes. Total cooking time for the grits is 45 minutes.
2. Once the grits are about done, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian and ranch dressings and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
3. Cook the bacon in sauté pan and set aside (crumble or chop when cooled). Save about 2 tablespoons of the bacon grease.
4. Now sauté the shrimp. In the same pan you cooked the bacon in, melt 2 tablespoons of butter in with about a tablespoon of the bacon grease. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the sauté pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay.
5. The roux is next. Add two tablespoons butter and about a tablespoon of the bacon grease to a nonstick pot. Once melted, add 3 tablespoons of all-purpose flour and the garlic and stir with a wooden spatula to make a roux. Cook a few minutes on medium heat until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.
6. To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on some chopped bacon and green onions. Enjoy. |
This recipe for Shrimp and Grits by Nancy is from