Southern Shrimp and Grits

Shrimp and Grits www.choppingsticks.comLiving in Alabama has it’s perks… one of which is fresh Gulf shrimp!  The ocean is just a few hours away (I wish I were there with my toes in the sand!) but this is the next best thing… I guess.  Maybe if I say that a few times I’ll actually believe it!  One bite of this deliciousness made my year.

We didn’t grow up eating shrimp and grits.  I grew up eating homemade Chinese food and Nick had lots of casseroles and roast.  His family weren’t fans of seafood but boy am I glad that he and his sister LOVE seafood…. oh wait… and me and my fam.  We can definitely clean up some seafood in this house.

We were thinking of different recipes that we could share with you and Nick looked in our cabinet and found some grits that needed some love.  We bought the grits at Pepper Place from McEwen & Sons from Wilsonville, AL.  You can also buy them at the Pig (Piggly Wiggly grocery stores.)  So he made the decision to handle dinner and I took dessert.

If you love some super cheesy delicious grits and shrimp, then try this recipe!  You’ll love it – Enjoy!

Shrimp and Grits www.choppingsticks.com

Southern Shrimp and Grits

Ingredients

  • 2 cups McEwen Grits
  • 8 cups of water
  • 2 teaspoons of Kosher salt
  • 2 tablespoons unsalted butter
  • 1.5 pounds of fresh shrimp, peeled and deveined
  • 2 teaspoons of Old Bay seasoning, or to taste
  • 1 teaspoon of cayenne pepper, or to taste
  • 1 lemon, juiced
  • 6 slices of bacon
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves of garlic, chopped
  • 1 tablespoon of tomato paste
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup organic chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup of sharp cheddar cheese, shredded
  • 1 bunch of green onions, chopped

Instructions

  1. In a heavy sauce pan, prepare grits. If you choose to use another brand of grits, please follow their instructions on the back of the package. Bring water, butter and salt to a boil, then add grits a little at a time slowly. Continuously stir for 15-20 minutes. Once done, set aside and keep warm.
  2. Season the shrimp with Old Bay and cayenne pepper, to taste. Then add lemon juice to the shrimp and set to the side.
  3. Fry the bacon in a large skillet over medium heat. Once cooked, place bacon on paper towels. Crumble the bacon once cool. Reserve the bacon grease in the skillet.
  4. Cook the onion, garlic, green, yellow, and red bell pepper in the bacon grease until the onion is translucent. Takes around 10 minutes. Set aside.
  5. In a separate pan, melt the butter over medium heat. Stir in the flour slowly to make a smooth paste. Turn heat to low and stir until the flour is a medium brown color - takes around 10 minutes. Be sure to keep stirring so it will not burn. Don't walk away from it!
  6. In the skillet with the vegetables, add the butter flour mixture, shrimp, and tomato paste. Cook over medium heat. Add the chicken broth, bacon and Worcestershire sauce - cook and stir until the sauce gets thick and the shrimp become opaque and pink. Don't overcook the shrimp!
  7. Mix the sharp Cheddar cheese into the grits right before you serve it. The grits will turn yellow and creamy. Serve the shrimp mixture over the grits in a bowl. Garnish with chopped green onion.
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