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SHRIMP & PIMENTO CHEESE GRITS SOUFFLÉ Recipe

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This recipe for SHRIMP & PIMENTO CHEESE GRITS SOUFFLÉ, by , is from The MSSDAR Brunch to Punch Bunch, 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!

Contributor:  
Contributor:  
Laurie Triplette, David Reese Chapter

Category:
Category:
 

Pimento Cheese Grits Soufflé


Ingredients:  
Ingredients:  
2 c grits (stone ground, old fashioned or quick; NOT instant)
4 c water
1-1/2 c whole milk
1 tsp salt
4 T salted butter
12-oz container of stiff pimento cheese (I use Original Palmetto Cheese brand)
6 eggs, separated; yolks beaten, whites beaten stiff

Directions:
Directions:
Preheat oven to 350˚F. Butter a 3-quart casserole dish; set aside. Put the water in a 3-quart saucepan. Add salt and bring to a boil on medium heat. Stir in the grits, and continue stirring about 5 minutes. Add milk and stir to prevent scorching, reducing heat. Add butter and stir until creamy. Remove from heat and stir in pimento cheese until completely blended. Cool about five minutes; stir in beaten egg yolk; fold in beaten egg whites. Pour into buttered casserole dish. Bake 45-55 minutes on middle rack until entire soufflé has risen and center no longer jiggles. Turn off oven and after a few minutes carefully remove soufflé to a rack to cool slightly. While casserole is baking, make the shrimp gravy.
 

Shrimp Gravy


Ingredients:  
Ingredients:  
1 lb large (16-20 count) raw shrimp, cleaned, peeled, deveined, tails removed
2 to 4 large cloves garlic, minced, to taste
2 to 3 T chopped fresh parsley
4 to 6 T fresh lemon juice
2 T all-purpose flour
6 slices of bacon, cooked and chopped into tiny pieces OR 6 T bacon pieces and 4 T bacon grease
4 T butter
1 c white onion, chopped fine
1/4 c green or red bell pepper, seeded and chopped fine
1-1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1-1/2 c chicken broth
3 to 4 T all-purpose flour
2 to 4 T chopped green onion

Directions:
Directions:
Place shrimp in a bowl and sprinkle with lemon juice, salt and pepper, garlic, chopped parsley, and 2 T flour. Stir to mix and set aside. Fry bacon in a large skillet until crisp; reserve grease and drain the bacon on a paper towel. Chop into tiny pieces when cooled. (MAY use leftover bacon drippings and packaged bacon pieces.) Return pan heat to medium, add butter to the bacon grease. When the butter begins to sizzle, whisk in 3 T flour, whisking about 12 minutes until color turns milk chocolate in color. Immediately add the onion and bell pepper. Stir gently but regularly until onions become transparent. Stir in the chopped bacon and add entire bowl of marinated shrimp mixture. Fold gently to avoid breaking the shrimp. Work in the chicken stock, stirring until liquid thickens and shrimps turn pink. Remove skillet from heat. Serve immediately, ladling the shrimp gravy over servings of pimento cheese grits soufflé. Top with chopped green onion.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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