Shrimp ‘n Grits

Okay, this is the epitome of Low Country cooking.  Originally known around those parts as “breakfast shrimp” it has taken off across the country.  I have eaten my share of shrimp and grits in many restaurants but there was always something missing.  Mostly, big juicy shrimp and plenty of them in my dish.  So I took it upon myself to create my own recipe and ever since then I will not spend money on it because it is so easy to make.  Enjoy, cause I know I do every time!

Ingredients: for shrimp

1 pound bacon

2 pounds medium shrimp

Tony’s Chachere’s Creole Seasoning

4-5 Tablespoons flour

2 Cups mushrooms

2 garlic cloves

2 Tablespoons lemon juice

1 medium onion

1 medium green bell pepper

2  3/4 Cups chicken stock (or broth)

Ingredients:  for grits

4 1/2 Cups water

2  3/4 Cups chicken stock (or broth)

1  1/2 cups half & half

salt

2 1/4 Cups grits

1  1/2 Cups shredded white cheddar cheese

3/4 Cups shredded parmesan cheese

3 Tablespoons butter

1/2 – 1 teaspoon hot sauce

Slice up your bacon into small pieces.  ( I use my kitchen scissors.)  In a large cast iron skillet, fry the bacon nice and crisp.

While the bacon is cooking, peel and devein the shrimp.  Sprinkle some Tony’s Chachere’s Creole Seasoning.

Bacon is now browned and a bit crispy.

Remove to a paper plate with paper towels and allow to mostly drain…..

Keep 2 Tablespoons of the bacon grease to use.

In the skillet that you cooked your bacon in, pour the 2 Tablespoons of bacon grease that you kept aside.

Chop up the onion and add it to the skillet. Stir them around until they are coated by the bacon grease.

Chop up your bell pepper and add that to the cooking onion.  Again, stir around until all the pepper pieces have touched the grease.

Chop up the garlic and add that to the skillet.  Stir this up.

Slice up mushrooms.

Add to the skillet.  Stir this up until all the mushrooms are mixed into the other vegetables.  You will continue stirring this occassionally for a few minutes until the mushrooms are a golden brown color.

(I missed this picture.)  Add your shrimp now to the vegetables and stir completely.  You will let this cook, stirring occassionally until the shrimp are a pink color.

Squeeze your lemon over the shrimp, adding about 2 Tablespoons.  Stir this into the shrimp mixture.

Sprinkle shrimp with 4 – 5 Tablespoons flour.    Mix this up.  It will be a thick gooey consistency.

Add  2  3/4 Cups chicken stock  to this and stir up until all the thick goo is incoorporated into the stock.  As you are stirring, make sure to rub the bottom of the skillet well, pulling all those bacon bits that were stuck to the bottom after cooking the bacon.  More flavor!  Now allow this to simmer on low while you work on the cheese grits that will compliment this shrimp to perfection.

In a medium pot, stir together 4  1/2 Cups water, 2  3/4 Cup chicken stock, 1  1/2 cups half & half, and 1/2 teaspoon salt.  Bring this to a boil over medium-high heat.

Whisk in 2  1/4 Cups grits into the boiling liquid.  Stir continuously until the grits are slightly thickened.

Add the white cheddar cheese and the parmesan cheese to the thickened grits and whisk these together.

Add 3 Tablespoons butter and 1/2 teaspoon hot sauce (or more if you like a bit more of a kick like I do).

Now spoon some of the grits into the bottom of a bowl and then spoon the shrimp mixture over that making sure to get plenty of the liquid.  Top with some bacon pieces and tell me if that is not the most incredible meal ever!!!!

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One thought on “Shrimp ‘n Grits

  1. Pingback: Marinated Flank Steak, Cheese Grits, Sauteed Shrooms and Balsamic Browned Butter Asparagus…ahhh.. I want to eat dinner again! | My Days Can Count

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