Shrimp and Grits
  • Cooking Time: 20–25
  • Servings: 4 –6
  • Preparation Time: 15
  • ---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
  1. 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!]
  2. 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.
  3. 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.
Shrimp and Grits