SHRIMP and CHEESE GRITS RECIPE- Good Ol' Southern Comfort Food |Cooking With Carolyn
Carolyn’s Shrimp and Cheese Grits |Cooking With Carolyn
Copyright © 2017 by Cooking With Carolyn
Yield: 4 Servings
Ingredients Yield: 4 Servings
Preparing the Shrimp
(Note: If you want to omit the use of bacon and its rendered fat, the sauce can be made with 3 Tablespoons of butter and 3 Tablespoons of olive oil.)
· 5 to 6 Slices Thick Bacon, diced (reserve 1/3 cup of bacon fat)
· 1/3 Cup Reserved Bacon Fat
· ¼ Cup All Purpose Flour
· ½ Cup Chopped Onions
· 1/3 Cup Chopped Celery
· 1/3 Cup Green Bell Pepper
· 1 Tablespoon Fresh Thyme OR 1½ Teaspoons Dried Thyme
· 2 to 3 Cloves Fresh Garlic, minced
· 3½ Cups Seafood Stock/Broth
· To Taste Grand Diamond All Purpose Seasoning OR Low Sodium All Purpose Seasoning
· 1½ to 2 Pounds Raw Shrimp, deveined, tail removed
· ¾ Teaspoon Smoked Paprika
· To Taste Salt
· To Taste Black Pepper
· To Taste Chopped Fresh Parsley
· Juice of ½ Lemon
· Garnish with crispy bacon and chopped green onions
Note: This recipe was written using Regular White Corn Grits, not Quick Cooking Grits. Yellow Corn Grits (also known as Polenta) may also be used. If Quick Grits are your choice to use, follow the manufacturer’s instructions to achieve a thick consistency that will stand up to the shrimp and sauce.
· 4 Cups Low Sodium Chicken Stock or Seafood Stock
· 2 Cups Milk
· 1½ Cups Grits
· ½ to 1 Cup Grated Cheddar Cheese
· To Taste Salt
· To Taste Choice of Seasoning
First, chop the bell peppers, onions, celery, garlic, green onions and parsley. Set aside. Chop the bacon.
Preheat a large skillet over medium-high heat. Cook the bacon until crispy, remove the bacon from the skillet using a slotted spoon and drain on a paper towel.
Measure out 1/3 cup of the rendered bacon fat. (Note: It’s your choice to do whatever you please with the excess bacon fat but this recipe only needs 1/3 cup.) Pour the measured bacon fat back into the skillet and keep the heat over medium-high heat. Sauté the onions, green peppers, and celery for about 3 to 5 minutes. Add the flour and continue cooking for another 3 to 5 minutes. Add the garlic and sauté for another minute.
Next, whisk in the seafood stock. Whisk until the sauce is combined and the flour is dissolved. (Note: Keep in mind that some seafood stocks have a high sodium level. Give the sauce a taste so you can see how much salt and other seasonings to add.) Allow the sauce to simmer uncovered for 15 to 20 minutes whisking occasionally. It will become slightly thickened.
Season the shrimp to taste with smoked paprika, salt, and pepper. Once the sauce has thickened, add the shrimp and cook just until the shrimp turn pink, about 5 minutes. Finally, stir in the lemon juice and fresh parsley.
Bring the stock and milk to a boil in medium sauce pot over medium-high heat. Quickly whisk the liquid while pouring in the grits. Turn the heat down to medium heat and simmer uncovered for about 15 minutes. (Note: If the grits become too thick/stiff, it is ok to whisk in another ½ to 1 cup of HOT STOCK. Just heat it up in the microwave. Heating up the stock will help maintain the overall temperature of the grits in the pot.) Stir in the grated cheese and season to taste.
Place some of the cheese grits on the bottom of a bowl, ladle some of the shrimp over the grits and top with bacon, green onions. Serve immediately.
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