Ummm, shrimp and grits! Who doesn't love this combo? After eating this dish a few years ago for the first time, I simply fell in love. I have been tweaking my own recipe for shrimp and grits for some time now. I think I finally have it down to the point where I can share my recipe with other moderate skilled level cooks. The great thing about this meal is that it's very versatile, so you can make it any way you want to make it and eat it for breakfast, lunch, or dinner. If you feel impelled to try this recipe, let me know what you think! So here's my rendition:
Makes 4 moderate portion sizes
Preparation ~ 1.5hrs
For the Shrimp:
~35 medium shrimp (I used 1 bag frozen, precooked shrimp)
½ package of bacon, cooked and crumbled
Preparation ~ 1.5hrs
For the Shrimp:
~35 medium shrimp (I used 1 bag frozen, precooked shrimp)
½ package of bacon, cooked and crumbled
1 cup chopped mushrooms
¼ cup diced green onions
20-30 fresh cilantro leaves
4 cloves garlic, minced
3 tbsp all purpose flour
Juice of 1 small lemon
1 cup milk
1½ cup Swanson chicken broth
¼ cup diced green onions
20-30 fresh cilantro leaves
4 cloves garlic, minced
3 tbsp all purpose flour
Juice of 1 small lemon
1 cup milk
1½ cup Swanson chicken broth
paprika
cayenne pepper
Season the shrimp with paprika, cayenne pepper, cilantro, and lemon juice. Set aside. Meanwhile, cook the bacon in a pan. When done, pour the bacon grease out of the pan leaving about a teaspoon. Break apart the bacon and set aside. Return pan to a medium heat, add garlic and simmer until fragrant. To make the gravy/sauce: Combine the flour with the milk and 1 cup of the broth and whisk the lumps out. Add this to the pan with the garlic. Reduce heat to med-low, stir and let thicken. In another pan on medium heat, saute the mushrooms and green onions until tender. Stir in the shrimp, bacon, and remaining broth and cook 1 minute more. Add the shrimp mixture to the pan with the gravy. Bring mixture to a simmer, covered on med-low heat until shrimp is pink and sauce has thickened (enough to coat the back of a spoon). (If sauce is too thin, mix 1 teaspoon of corn starch with ¼ cup water and add to mixture)
For the Grits:
cayenne pepper
Season the shrimp with paprika, cayenne pepper, cilantro, and lemon juice. Set aside. Meanwhile, cook the bacon in a pan. When done, pour the bacon grease out of the pan leaving about a teaspoon. Break apart the bacon and set aside. Return pan to a medium heat, add garlic and simmer until fragrant. To make the gravy/sauce: Combine the flour with the milk and 1 cup of the broth and whisk the lumps out. Add this to the pan with the garlic. Reduce heat to med-low, stir and let thicken. In another pan on medium heat, saute the mushrooms and green onions until tender. Stir in the shrimp, bacon, and remaining broth and cook 1 minute more. Add the shrimp mixture to the pan with the gravy. Bring mixture to a simmer, covered on med-low heat until shrimp is pink and sauce has thickened (enough to coat the back of a spoon). (If sauce is too thin, mix 1 teaspoon of corn starch with ¼ cup water and add to mixture)
For the Grits:
2 cup shredded sharp cheddar cheese
Salt & pepper to taste
Salt & pepper to taste
Follow instructions for making 4 servings. Use your preference, Instant or not
When all the liquid has been absorbed from cooking the grits, stir in the cheese and mix well.
Place grits in a bowl or plate and top with the shrimp mixture and garnish with fresh cilantro leaves.
When all the liquid has been absorbed from cooking the grits, stir in the cheese and mix well.
Place grits in a bowl or plate and top with the shrimp mixture and garnish with fresh cilantro leaves.
(Other great additions are: bell pepper, tomatoes, yellow onion)
Enjoy!
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