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Shrimp and Grits Recipe

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This recipe for Shrimp and Grits is from YaYa's Recipes, 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. white stone-ground grits
4 oz. shredded white cheddar
1 c. shredded cheddar
3 T. unsalted butter
salt and pepper to taste
12 large shrimp (I used a pound) peeled and de-veined
1 lemon, juiced
2 tsp. smoked paprika
1 tsp. salt
½ tsp. cumin
½ tsp. black pepper
¼ tsp. cayenne pepper
2 minced garlic cloves
2 T. unsalted butter
1 andouille sausage, diced
¼ c. chicken stock (water is fine)
¼ c. roasted red peppers diced (optional)
2 thinly sliced green onion for garnish

Directions:
Directions:
Bring 4 cups water to a boil. Generously salt water and stir in grits. Lower heat to medium-low and simmer mixture for 25 to 30 minutes, stirring frequently, until mixture is thick and creamy. Remove from heat and stir in cheese and butter until fully incorporated and melted. Season with salt and pepper. Place shrimp, lemon juice, smoked paprika, salt, cumin, pepper, cayenne, and garlic into a mixing bowl and toss together. Set aside. Melt butter into a sauté pan over medium-high heat. Add sausage and brown for 2 to 3 minutes. Stir in red pepper and heat a minute or two. Remove sausage and peppers from skillet and set aside. Add shrimp to skillet and sauté for about 3 minutes on each side. Deglaze pan with chicken stock (or water) and cover for 1 minute. Add sausage back to skillet and stir together.Serve shrimp and sausage mixture over grits. Garnished with sliced green onions.

Tips and Tricks for Shrimp and Grits Success
Make sure to salt the water before adding grits. It's important that grits are made low and slow to ensure the starches are released and you get a creamy and smooth texture. For an extra creamy texture, finish grits with a little bit of heavy cream when stirring in the cheese and butter. Adding stock or water to the skillet with the shrimp and covering it with a lid for a minute will allow the shrimp to steam and nicely cook through to the center

 

 

 

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