Shrimp and Grits
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Cook time:
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Serves: 7 servings
This recipe was adapted from a recipe by Chef Joe Barnett and can be found here: http://www.visitgeorgiaonline.com/chef.htm You know I changed it a little bit (a lot more cheese in my grits), but since a lot of this recipe is his, I must give credit where credit is due! Also, the reason why Georgia shrimp are referenced is I actually found and started using this recipe when I lived in Atlanta. Mr Barnett lives in Washington GA so we love us some Georgia Shrimp! Once, during a trip to Savannah, me and my girls went to Tybee Island (GA) and we bought fresh shrimp from a shrimping boat. They were yummy!
Shrimp:
- 1 1/2 pounds medium/large (26-30 count) Wild Georgia shrimp
- 2 tablespoons Cajun seasoning
- 1 tablespoon paprika
- 1 tablespoon dried Italian seasoning
- Freshly ground black pepper
Grits:
- 2 cups chicken broth
- 1T chicken base
- 2 tablespoons butter or margarine
- 1 cup quick grits
- 3/4 cup heavy whipping cream
- 4oz B * L sharp cold pack cheese spread
- 4oz velvetta, cut into cubes
- 1/2 c shredded parmesan
- 1T shredded or grated asiago
- 1T tomato paste (optional)
Sauce:
- 2 tablespoons butter or margarine
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 slice Sugardale ham – small diced/cubed
Instructions
- Peel and devein shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and salt and pepper to taste. Sprinkle spice mixture over shrimp to coat well; set the shrimp aside.
- For the grits: In a medium sauce pan add grits to broth, chicken base and 2 tablespoons butter and bring to a boil. Stir constantly with wire whisk for 5 minutes. Add cream and cheese. Keep whisking for another 2 or 3 minutes until grits become creamy. Note: Joe says, “Don’t skimp on the butter and the cream, folks.”
- For sauce: In a large sauté pan, melt 2 tbs of butter. Add minced garlic and stir for 30 seconds.
- Add in the spice-coated shrimp, and cook only until they’re just done and tender; don’t overcook. Remove shrimp from sauté pan and set them aside in a bowl.
- To the drippings left from the shrimp in the sauté pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook, stirring, for 10 to 12 minutes until roux reaches a medium-tan color, then slowly add chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Simmer 5 min on lowest flame. Set aside.
- In separate sauté pan, cook 1 center slice of cured country ham until heated; cut into cubes.
- To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with 6-7 sizzling shrimp. Drizzle roux sauce over top of shrimp, and sprinkle on a few cubes of country ham. Serves 4.
Prep Time: 30 minutes; ready in: 30 minutes.
Serving size: 6 – 7 shrimp with 1/4 c sauce over 1/2 c grits
Shrimp and grits is a dish that tastes better than it sounds! I don’t know why but to me it just doesn’t sound like the deliciousness that makes you smile and curls your toes when you put a forkful of this yum on your tongue! Another thing about shimp and grits – men love it. I mean they LOVE it!!! I think it’s because it’s such a rustic, down-home, soulful, comfort food dish! I mean cheesy grits smothered with pink, plump and savory, perfectly seasoned shrimp and a succelent sauce! Oh – and don’t forget the small chunks and bits of smoky, sweet, ham found all though-out this fabulous dish. Soul good!!!