Shrimp and Grits

Southern style buttery grits and the shrimp with the combination of spices marry so amazingly well together. This is a definite favorite of mine and I’m sure it will be yours as well.

Shrimp and Grits
Here are the Ingredients:
  • 3 cups milk
  • 3 cups heavy cream
  • 1 cup grits
  • 2 tablespoons unsalted butter
  •  salt
  •  pepper
Heat the milk and cream and slowly whisk in the grits. Bring them to a slow boil and then simmer. Be sure to stir so it doesn’t stick or burn. Cook for 10 to 15 minutes until smooth and creamy. Remove from the heat and stir in the butter. It should be creamy and not to thick. Add more cream if you need to and then add salt and pepper.
Here are the Ingredients:
  • 2 tablespoons olive oil
  • 1 medium white onion finely chopped
  • 1 garlic clove chopped
  • 1/4 cup flour
  • 2 cups chicken stock
  • 2 to 3 bay leaves
  • 2 pounds large shrimp peeled and deveined
  • Pinch cayenne pepper
  • Tabasco per taste
  • 1/2 lemon juiced
  •  salt
  •  black pepper
  • 2 tablespoons parsley chopped
  • 4 green onion diced
In a skillet heat the olive oil and add the onion and garlic. Saute them for 2 minutes to soften. Sprinkle in the flour to create a roux. Slowly pour in the chicken stock and continue to stir with whisk. Add the bay leaves and when the liquid comes to a simmer, add the shrimp. Cook the shrimp for 2 to 3 minutes until pink and the sauce is smooth and thick. Add the pinch of cayenne, Tabasco, and lemon juice. Add salt and pepper and then stir in the parsley and green onion. Place some grits into bowl and place the shrimp on top.

3 Comments (+add yours?)

  1. son phan
    Oct 20, 2011 @ 02:06:06

    Sounds like good old southern cooking.


  2. moslife
    Feb 07, 2012 @ 05:32:38

    Reblogged this on Buzz in Cooking.


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