How have I not shared a Shrimp and Grits recipe yet?!?! This is one that combines many different recipes I've tried over the years. . I've heard many people claim to not like grits...well, I wouldn't either if the only kind that I'd ever had were out of a packet or if I made them with just water as many of the grits packages instruct you to do. There are several tricks to making delicious grits...use lots of liquid, use lots of butter and cheese, and cook them slowly. They'll turn out creamy and melt in your mouth...if they're grainy, you're doing something wrong. Hopefully this will be a recipe that you can tweak to your liking and maybe I'll convince some of you grits haters that they're actually pretty darn good. You can substitute chicken broth for the milk and really use any kind of cheese that melts well for the grits. Be creative, use what you have on hand and what you like. The seasoning on the shrimp is flexible too. Use just salt and pepper, make them blackened, use the Creole seasoning I suggest...again, use whatever suits your taste!
READ THIS ENTIRE RECIPE BEFORE YOU START TO MAKE SURE YOU HAVE ALL OF THE INGREDIENTS AND THAT IT COMES TOGETHER AT THE SAME TIME.
For Grits:
Ingredients:
4 cups milk
1 cup quick cook grits (not instant)
4 Tbsp butter - divided
4oz Brie cheese, cubed and rind removed
2oz shredded mozzarella cheese
2oz shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
Method:
Bring milk to a boil over medium heat in large saucepan. Stir in grits and 2T butter. Continue to watch and stir until grits are about the consistency of oatmeal (7-10 minutes or so). Stir in cheeses, remaning 2T butter, salt & pepper. Stir until cheeses are thoroughly melted. Serve immediately.For
While grits are cooking...
For Shrimp:
Ingredients:
1 lb shrimp, peeled and deveined
4-6 slices thick sliced bacon
1 tsp Creole seasoning (you can use Cajun seasoning, shrimp boil seasoning, or just salt and pepper)
2 cloves garlic, minced
4 T green onions
Method:
Cook bacon in large skillet over medium heat until crispy. Remove bacon with a slotted spoon leaving a couple of tablespoons of the bacon grease (pour the rest out or soak up with a paper towel.) Add shrimp, garlic, and Creole seasoning to the pan. Saute until just pink...only about 2-3 minutes. DO NOT OVERCOOK!
Plate the grits, and pour shrimp over top. Top with green onions and crumbled bacon.
Happy Cooking!
