Father’s Day just passed and my #1 man, besides my daddy, asked me to fix him Shrimp and Grits. It’s one of his favorite dishes and the more I thought about it, I realized I have NEVER EVER fixed it!
I thought and thought and thought and tried to think of maybe a time that I had, and nothing! It being one of his favorites, I figured I ought to atleast try.
Here is what I did:
I started by boiling 6 cups of water and adding old fashioned grits to it. Make sure you dont add instant or quick cooking. That is not what you want with shrimp and grits.
While the grits were starting to simmer, I started to fry up 6 slices of chopped bacon in a cast iron skillet.
Then I added finely chopped green bell peppers and a small onion along with 1 minced clove of garlic. I sauteed them until they started to soften.
Then I poured me a glass of wine to drink. (This is completely optional)
Then I added scallions and sauteed some more.
Added 2 tablespoons of flour.
Cooked 5 minutes or so.
Added some chicken stock.
Added some salt and removed from the heat.
Meanwhile, I finished off my grits with cheese and butter. Not the best bikini body recipe, but who cares, right? It’s Shrimp and Grits!
Once I stirred the cheese and butter into the grits, I placed the pan back on medium heat and added the shrimp.
I cooked them until they were opaque colored about 5 to 6 minutes and plated them right up!
I served them with some Fried Green Tomatoes and I must say, for my first attempt on Shrimp and Grits, I was quite pleased with myself. I hope you take the time to try this recipe. I got the “approval groan” from my husband when he was eating it.
You know, the “Oh my goodness this is so good I can’t even use words to describe it” groan. I dont always hear it, so when I do, I know it’s a keeper!
Recipe: Shrimp and Grits
– 2 lbs. medium shrimp, peeled, deveined, and halved.
– Juice of 1 lemon
– Hot sauce
– 1 1/2 teaspoons salt or more to taste
– 1 1/2 cups stone-ground grits, not instant or quick-cooking (mine said “Old Fashioned” on the bag)
– 6 slices bacon, chopped
– 1 small onion, finely chopped
– 1/2 cup finely chopped green bell pepper
– 1 garlic clove, minced
– 1/2 cup thinly sliced scallions
– 2 tablespoons unbleached all-purpose flour
– 1 cup chicken stock
– 1 to 2 tablespoons unsalted butter
– 1 cup grated sharp Cheddar Cheese
Combine shrimp and lemon juice with a couple of generous splashes of hot pepper sauce in a bowl and set aside.
Meanwhile, make grits in a large heavy saucepan by bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. The grits will bubble up initially. When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 25 – 30 minutes, stirring occasionally at first and more frequently toward the end. (It is possible that some brands may need more time, so test grits to see if they are done. If not, cook 5 -10 minutes longer)
While the grits simmer, start the gravy by frying the bacon in a cast iron skillet or regular skillet over medium heat until brown, but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper are soft, about 5 minutes.
Add the scallions, sprinkle flour over mixture, and continue sauteing for another 5 minutes longer.
Stir in the chicken stock and remaining salt and cook 5 minutes longer. Remove from the heat while you finish grits.
When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add another splash of hot sauce if you like. Cover the grits while you finish the gravy.
Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5- 6 minutes. Serve immediately, mounding the grits first, then covering with the shrimp gravy mixture.