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Monday, January 16, 2012

Shrimp and Grits!

When we were in North Carolina this past summer, I bought some stone ground grits.  Tonight I finally made Shrimp and Grits.  I got the recipe this past summer as well from a friend of mine.  My husband has, over the past couple of years, developed a real liking for Shrimp and Grits.

This recipe is probably one of the best entrees I have ever made.  It was absolutely delicious.  Hubby said they were some @#%$^ good grits.  He really liked it meaty with all the shrimp and sausage - just like they make them in North Carolina.  It was spicy enough with the Frank's, but he added some Cayenne pepper to make it hotter.

It isn't a meal that is carb friendly - I looked up the grits after dinner.  One cup of grits has about 100 carbs - oops!  Anyway, once in a while, who cares.

Here is the recipe.  Enjoy.  I did make two changes.  I added a bit more stock.  My gravy was very thick.  I added the andouille sausage, because Hubby wanted some.


Charleston Shrimp and Grits
Adapted from Cheryl Alters Jamison and Bill Jamison’s “A Real American Breakfast”
This recipe calls for stone-ground grits, which can be an acquired taste. If you’re not a stone-ground fan, or even a fan of grits (yet), feel free to use quick-cooking grits and follow the cooking directions on the package.
Serves 4
    1 1/2 pounds medium shrimp, peeled, halved lengthwise, and deveined
    Juice of 1 lemon
    Frank’s Hot Sauce
    1 1/2 teaspoons salt or more to taste
    1 1/2 cups stone-ground grits, not instant or quick-cooking
    6 thick slices bacon, chopped
    1 small onion, finely chopped
    1/4 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 (about 1/4 pound) grated medium to sharp Cheddar cheese
1. Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Set aside.
2. For the Grits: In a large heavy saucepan or Dutch oven, bring 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) Reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.
3. For the Gravy: While the grits are simmering, fry the bacon in a medium 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 limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer. Stir in the stock and remaining salt and cook for 5 minutes longer. Remove from the heat while you finish the grits.
4. When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
5.  Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

1 comment:

Jenn Kendall said...

mmm, this sounds yummy!