Thursday, January 20, 2011

Shrimp & Grits!!!

Obviously I didn't take this picture. I haven't taken any of these pics. I haz no camera at the moment!

Anyway, believe it or not, last night I was my first attempt at making shrimp & grits. I'm a little ashamed that I've never made it before.
They were delicious & Bailey-approved! Very much so actually.

I got the original recipe from

Ingredients - Shrimp & Sauce:
- 1 lb. medium shrimp, peeled & halved lengthwise
- 6-7 drops of Tabasco Sauce
- 4 slices chopped bacon
- 1/2 onion, finely chopped
- 1/4 green bell pepper, finely chopped
- 1 clove minced garlic (I added a little more because I love love love garlic)
- 2 Tbsp. all purpose flour
- 1/2 tsp. salt
- 1 cup chicken broth

Ingredients - Cheese Grits: (I may have made a little too much.. but oh well)
- 1 1/3 cup quick cooking (NOT INSTANT) grits. I used Jim Dandy.
- 1/2 tsp. salt
- 5 1/3 cups water
- 1/4 tsp black pepper
- a couple dashes of garlic powder
- 3-4 oz. grated sharp cheddar


Shrimp & Sauce
-Put shrimp in a bowl, squeeze the juice of one lemon over them & add tabasco sauce. Set aside.
-Chop onion, green pepper and garlic & set aside.
-Start on the grits! (recipe below)
-Cook chopped bacon in a large pan on medium heat until brown but not yet crisp.
-Add onion, green pepper & garlic. Cook about 3-4 minutes or until veggies are tender.
-Sprinkle flour over mixture & stir until coated. Let cook another 3-4 minutes.
-Stir in chicken broth & salt. Cook for a couple of minutes until sauce thickens.
-Add shrimp & cook until completely opaque. 3-4 minutes.

-In a saucepan bring water & salt to a boil. Add grits using a whisk or you will definitely get clumps.
-Cover pot & simmer on low heat. Cook according to package directions.
-When they are done, stir in pepper & garlic powder.
-Add grated cheddar & stir until well blended.

Ladle a generous amount of grits & cover with shrimp & sauce! Enjoy!

Let me know what yall think!

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