Shrimp & Grits

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Shrimp and Grits’ is popular dish in the south.  It started as a breakfast meal for coastal sailors, fishermen and their families.  Now it is served at all meals from casual to fine dining restaurants. Here is my take on shrimp and grits!

Ingredients

For the grits

• 2 cups chicken broth
• 1/2 cup water?
• 3 tablespoons Butter
• 3/4 cup quick cook grits
• 1 cup shredded sharp cheddar cheese

For the shrimp:

• 1 pound 51-60 count shrimp, peeled and deveined (reserve shells for broth)
• 1 teaspoon white pepper
• 1 teaspoon onion powder
• 1 teaspoon ground red pepper
• 1 teaspoon Paprika
• 1 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 teaspoon granulated garlic
• 6 oz Andouille Sausage
• 1/2 onion minced
• 2 cloves Garlic
• 2 tablespoons Flour
• 2 cups shrimp broth (recipe below)
• 1/2 cup half and half

Directions

• 1. In a medium sauce pan, bring broth and water to a boil over medium heat. Add butter, let melt. Slowly whisk in the grits, stirring for 1-2 minutes to ensure that they don’t stick to the bottom of the pan. Reduce heat to low, cover and cook 5 minutes, stirring occasionally. Stir in cheddar. Cover and cook another 10 minutes, stirring occasionally, until cheese has melted and the grits are creamy. Leave covered on low heat until ready to serve.
• 2. Combine shrimp, Cajun seasoning, cayenne and garlic in a bowl and toss to coat. In a skillet over medium heat, cook bacon until browned. Place on a paper towel lined plate, set aside. Reserve 2 tablespoons of pan drippings. To the same skillet add onions and garlic. Cook 3-5 minutes or until softened. Add shrimp. Cook until pink.
• 3. Now add the flour and cook one minute. (Note: It is important to cook the flour for a minute so that you don’t have a pasty flavor to your sauce). Add the shrimp broth and cook until it thickens, about 3 minutes. Add half and half and cook until the sauce reduces by 1/3, about 5 minutes, it should be creamy and will coat the back of a spoon. At the last minute add in reserved bacon bits. Pour shrimp and sauce over grits and serve immediately.

For Shrimp Broth

This is super basic, add whatever kind of veggie scraps that you want like onion, or garlic. Reserved shells from shrimp 2 cups of water salt few peppercorns Place everything in sauce pan and bring to a boil, reduce heat and let simmer about 20 minutes. Using a colander, strain the broth over a bowl. Discard shells.