Monthly Archives: September 2012

Shrimp and Grits

Standard

The southern classic. rich and creamy and oh so good.

Stock
5 cups water
1 1/2 Tbsp Better than bouillon clam base
the shells from 1LB medium shrimp (you will use the shrimp later)

Sauce
3 strips bacon diced
2 Tbsp flour
1 1/2 cups stock
1/2 cup heavy cream
1 tsp worcestershire sauce
1/2 tsp franks redhot sauce

Grits
3 Tbsp butter
3 cups stock
1 1/2 cups quick cook grits (not instant)
1 Tbsp tomato paste
1 1/2 cups heavy cream
1 /12 cups grated extra sharp cheddar cheese

Shrimp
1 Tbsp cajun seasoning
1 TbspĀ  sweet paprika
1 tsp italian seasoning
ground pepper
3 cloves garlic minced
2 Tbsp butter
1 lb shrimp (the shrimp you used the shells for in the stock)

First make the stock
bring the water to a boil.
add the shrimp shells and simmer 30 minutes.
remove the shells and discard
add the clam base and stir to dissolve
set aside

Next make the sauce
in a medium saucepan cook the bacon until crispy. remove the bacon and reserve for later
pour off all but 2 Tbsp bacon grease
stir the flour into the bacon grease.
cook over low medium heat,stirring continuously until medium brown (5-10 minutes)
stir in the stock and the cream. bring to a boil and stir until thickened slightly (10 minutes or so)
stir in the worstershire and hot sauce.
set aside and keep warm

The Grits
add the butter to the stock. bring to a boil
stir in the grits and simmer 5 minutes,stirring often
add the cream,tomato paste and cheese.
cook another 3 minutes,stirring continually
set aside and keep warm

the shrimp
combine the cajum seasoning,paprika and italian seasoning in a bowl. add a few turns of fresh ground pepper. put the shrimp you shelled into a bowl. add the spice mixture and stir to mix well. Melt the butter in a 12″ skillet over medium heat. add the garlic and saute until fragrant. add the shrimp in a single layer. cook 2 minutes. flip the shrimp and cook more minutes or unitl the shrimp are cooked through. transfer the shrimp to a plate and add the pan drippings to the sauce.

divide the grits onto 4 plates. add 1/4 of the shrimp to each plate. drizzle the sauce over the shrimp. sprinkle with the reserved bacon

Serves 4

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