SHRIMP AND GRITS

 

  • Cooking Time: 20–25
  • Servings: 4 –6
  • Preparation Time: 15

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

Directions

  • 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 tbsp 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 tbsp 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 tbsp of all-purpose flour to the drippings from the shrimp sauté pan and stir with a wooden 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.

Notes

Author Credit: Kristopher Schweitzer-Pfaff

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