Ingredients: |
Ingredients: Grits:
1 1/2 cups water
1/2 cup milk
1/2 cup half & half or buttermilk or heavy cream
Salt to taste
3 tbsps butter
1/2 cup grits
1 cup sharp cheddar cheese
Roux:
2 strips of bacon coarsely chopped
2 tbsps olive oil
1 small diced onion
1 diced red pepper
2 tbsps minced garlic
20 jumbo shrimp deveined and peeled
Cayenne, salt, pepper, and parsley to taste
1 cup of chicken or beef broth
1 tbsp flour
Onion powder, garlic powder & red pepper flakes to taste
2 stalks green onion
|
Directions: |
Directions:Grits:
Add 1 ½ cups water, ½ cup milk, ½ cup half & half or buttermilk or heavy cream,
Salt, 1 tbsp butter.
Boil.
Add 1/2 cup grits
Boil and then immediately bring to a simmer.
Stir until creamy & not grainy.
Turn off fire
Add 2 tbsps butter and 1 cup sharp cheddar cheese
Stir.
Serve immediately.
Roux:
Brown bacon with 2 tbsps olive oil. Remove bacon but leave drippings.
Add diced onions, red pepper, and garlic
Sautee until beginning to soften
Remove veggies and add shrimp to drippings
(Shrimp seasoned with cayenne, salt, pepper, and parsley)
Cook on both sides and remove
Add back veggies, cup of broth and flour. Stir on low heat.
Add onion & garlic powder & red pepper flakes to taste.
Stir until thickened to desired texture.
If it gets too thick, add a bit more broth.
Put grits in a bowl, layer roux, add shrimp, and add bacon.
Garnish with fresh green onions on top. |
This recipe for Shrimp and Grits is from