"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp and Grits Recipe

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This recipe for Shrimp and Grits, by , is from Our Family Favorites, 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:  
Cathy Smith

Category:
Category:

Ingredients:  
Ingredients:  
1 bag Gullah Gourmet Shrimp and Grits
1/2 onion, diced
1/2 bell pepper, diced
4 slices of bacon
1 Tbsp butter
2 links smoked sausage, chopped
2 cups shrimp, peeled and deveined
1 Tbsp white wine
1/4 cup chicken broth
1 Tbsp Old Bay
1 Tbsp worcestershire
3/4 heavy cream
Salt and pepper
1/4 cup diced green onion

1 cup Quick grits
Butter

Directions:
Directions:
Rinse quick grits three times by placing in large pot and covering with water. Stir with your hand. When "gritty" pieces float to the top, pour them off, stir grits again and repeat for 3 times. When this is done, add enough water so that it is 2 inches above grits. Add 1 tsp salt and 2 Tbsp butter (more if you like), bring to a boil, stir and cover. Once boiling, stir, turn down to low and simmer for an hour. (I know these are quick grits but I promise you will love the creamy texture). Every 10 to 15 minutes add more water as needed stirring to remove lumps. The grits will soak up the water so you will need to keep adding to your desired texture. I usually add 1/2 cup at time and stir.

While grits is cooking, begin gravy. Brown bacon, set aside to drain. Add butter, sausage, onion and bell pepper and brown in bacon grease. Add wine to de-glaze pan, cooking 2 minutes. Add shrimp, cook 2 minutes. Add broth, cream, Old Bay, 1/3 of Gullah gourmet seasoning packet (I save the rest for later use and I prefer regular grits so I don't use the stone ground but you can use what you prefer.) Cook 5 minutes. If you need to thicken, add corn starch that has been thickened in water. If too thick, add more broth or cream.

Serve over creamy grits with crumbled bacon and green onion on top.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
The grits recipe is courtesy of my great-grandmother, Leslie Rollins, who we affectionately called, Uzzy. She owned a restaurant named The Cozy Corner and was a fabulous cook. She is one of the reasons I have a love for cooking. You will find several of her hidden gym recipes in this book. Enjoy!

 

 

 

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