Shrimp and Grits

Name: Shrimp and Grits
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4-5 serving(s)
Ingredients: 6 ounces water; 16 ounces chicken broth (low sodium); 16 ounces heavy whipping cream (2-4 oz more if you like); 6 ounces grits (not instant); 3/4 teaspoon kosher salt; 5 ounces cheddar cheese (shredded or cubed small); 2 ounces parmesan cheese; 4 ounces cream cheese; 6 tablespoons unsalted butter (softened); 2 teaspoons Tabasco sauce (to taste); 1 teaspoon salt, to (taste); 1 teaspoon pepper (to taste); 4 slices bacon (thick slices, apple wood preferred); 1 lb shrimp (peeled and deviened); 1/2 cup yellow onion; 1/4 cup bell pepper (red, yellow or orange); 8 ounces mixed mushrooms (sliced button or babby bella preferred); 1/2 cup scallion (chopped, divided); 4 garlic cloves (more to taste); 1/2 cup white wine (good wine prefered and more to taste); 1/2 lemon (juice it); 1/2 teaspoon Worcestershire sauce; 1 -2 teaspoon cayenne pepper

Submitted by Lande Hoffman

"This is a southern specialty that has a cajun flair. Grits do not really taste like grits when preparred this way"

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Ready In:: 35mins
Ingredients:: 23
Serves:: 4-5

ingredients

6 ounces water
16 ounces chicken broth (low sodium)
16 ounces heavy whipping cream (2-4 oz more if you like)
6 ounces grits (not instant)
³⁄₄ teaspoon kosher salt
5 ounces cheddar cheese (shredded or cubed small)
2 ounces parmesan cheese
4 ounces cream cheese
6 tablespoons unsalted butter (softened)
2 teaspoons Tabasco sauce (to taste)
1 teaspoon salt, to (taste)
1 teaspoon pepper (to taste)
4 slices bacon (thick slices, apple wood preferred)
1 lb shrimp (peeled and deviened)
¹⁄₂ cup yellow onion
¹⁄₄ cup bell pepper (red, yellow or orange)
8 ounces mixed mushrooms (sliced button or babby bella preferred)
¹⁄₂ cup scallion (chopped, divided)
4 garlic cloves (more to taste)
¹⁄₂ cup white wine (good wine prefered and more to taste)
¹⁄₂ lemon (juice it)
¹⁄₂ teaspoon Worcestershire sauce
1 -2 teaspoon cayenne pepper

directions

Grits: combine water, 12 oz chicken broth, 7.5 ounces of heavy whipping cream to a boil in a large saucepan over medium heat. Slowly whisk in grits. Stir in Kosher salt, cheeses, butter and 1/2 tabasco (to taste). If too thick, stir in a little more broth. Add salt and pepper keepin over low heat.
Shrimp: In a large skillet over medium heat ,cook the bacon until the fat is rendered and the bacon browned. Remove the bacon and drain all but 1 tlbs of the fat. Chop bacon into bits and set aside.
Combine flour and 1/2 tsp black pepper. Place shrimp into mixture and cover with flour. Let sit for about 5 minutes to absorb flour. This helps thicken mixture.
In skillet with drippings, add yellow onion, bell pepper, mushroom, Saute about 3 minute Add 1/4 cup chopped scallions and garlic and saute 2 more minute.
Turn heat to med. high. remove shrimp from flour shake off excess. Add shrimp to skillet and saute about 2 minute until shrimp lightly browned.
Add 1/2 cup wine, using wooden spoon stir to loosen browned bits from bottom of pan. Stirring constantly slowly add 4 oz broth, 8.5 oz heavy cream, lemon juice, worcestershire sauce and tabasco. Cook about 2 minute If too thick add more broth or wine, as desired. Season with salt and pepper and spice.
Serve: spoon grits onto four plates making a cavity in the center. Top with shrimp mixture. Garnish with bacon bits and 1 tlbs scallions. You can add lemon wedges and cajun seasoning sprinkled around plate for appearance.

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RECIPE SUBMITTED BY

Lande Hoffman

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I live in Kingwood Texas and and am a retired Traffic Controller from Houston Center. I enjoy playing golf and and making up new recipes. I am originally from New Orleans and like to cook with a lot of spices (hot)

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