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Shrimp and Grits


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Member since 2014

Serves 4 –6 | Prep Time 15 | Cook Time 20–25

Ingredients

---Shrimp Recipe---
1½ lbs wild Georgia shrimp (26–30 count)
2 tsp Cajun seasoning
1 tsp paprika
1 tsp dried Italian seasoning
Fresh ground black pepper to taste

---Grits Recipe---
2 cups water
2 chicken bouillon cubes
2 tbsp butter or margarine
1 cup quick grits
1 tsp tomato paste
¾ cup heavy whipping cream
3½ oz extra sharp cheddar cheese

---Sauce Recipe---
2 tbsp butter or margarine
1 tsp garlic, minced
3 tbsp all-purpose flour
1 cup chicken stock
½ cup heavy whipping cream
1 tsp Worcestershire sauce
½ tsp hot sauce
1 slice sugar-cured country ham


Peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, salt, and pepper to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons of butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. [Don't skimp on the butter and cream, folks!]


In a large sauté pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they are just done and tender. [Don't overcook.] Remove the shrimp from the sauté pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay. Add 3 tablespoons of all-purpose flour to the drippings from the shrimp sauté pan and stir with a wood spatula to make a roux. Cook for 10 - 15 minutes until roux reaches a medium-tan color, and then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes then whisk in Worcestershire sauce and hot sauce. Set aside. Cook 1 center slice of cured country ham in a sauté pan, and cut into cubes.


To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle the roux sauce over top of the shrimp and sprinkle on a few cubes of country ham.


Pairs Well With


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