Monday, December 29, 2014

Shrimp & Grits

We traditionally do a seafood dinner on Christmas Eve.   Here's one of the more southern dishes we incorporated this year.  Enjoy!

Shrimp & Grits bowls, topped with crumbled bacon

2 cups water
1 cup chicken broth
1 cup grits
1/2 teaspoon salt
1/4 Tsp. freshly ground pepper
2 Tsp. butter
1/2 cup heavy cream (or milk)
2 cups shredded Cheddar cheese
6 slices bacon, chopped
12 lb. Andouille sausage, diced (can sub. smoked ham)
2 pounds medium shrimp, peeled and deveined
1 Tsp. lemon juice
2 Tsp. Worcestershire sauce
2 Tsp. chopped parsley (fresh)
6 green onions, chopped (use some of the greens)
2 garlic cloves, minced

  • Bring water and chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 15 to 20 minutes or until thickened. Remove from heat; stir in salt, ground pepper, butter, cream and cheddar cheese.
  • Cook bacon in a large nonstick skillet over medium-high heat until just crisp; remove bacon from pan.  Add chopped Andouille sausage and simmer until hot.  Remove from pan.
  • Cook shrimp in the bacon drippings over medium-high heat until  pink(about 3 minutes), stirring occasionally. Add lemon juice, Worcestershire sauce, parsley & onion.  Continue cooking another 3 minutes.  Remove from heat.
  • Mix grits with shrimp mixture and and sausage and spoon into individual plates or small bowls.
  • Crumble the bacon on top of the finished plates.  Enjoy!

No comments:

Post a Comment

We would love to hear from you! Please leave us a comment about any of our recipes you have tried, or if you have questions about any recipe. We would also like to have your feedback on the blog in general, as we are new at this and the blog is a work in progress. Thanks!