Shrimp and grits
A Southern staple which I have never actually made before. Well, ok, never actually made together. But separately? Cheese grits for breakfast, check. Shrimp scampi, check. Fryin’ some bacon? Duh, CHECK.
So, pretty much, that’s all there is to it. It was damn delicious.
1/2 c grits, quick cooking but not instant
1 c milk
1 c water
1 c shredded cheddar cheese
salt, pepper, garlic and onion powder, to taste
6-10 slices of bacon
1 t butter
1 t flour
3 green onions
1 t minced garlic
1/2 lb peeled, deveined shrimp
1/2 c chicken stock
parsley
2 T cream, milk, or half-and-half
- pour milk and water into saucepan with lid. bring to a boil, then add grits. stir occasionally and heat till it resumes a simmer, then cover and turn to low. let cook 10 minutes or until creamy and grits-like. Add cheese and salt, pepper, garlic and onion powder.
- while the grits are cooking, fry the bacon in a heavy skillet. drain on paper towels. pour off the grease but do not discard.
- prep the skillet with a bit of the bacon grease and a bit of the butter. add the flour and stir to form a roux. add the onions and sautee until they begin to get soft, then add the garlic and shrimp. Sautee until the shrimp begin to cook. At that point, add the chicken stock and parsley and bring to a bubble. Let it cook down and thicken (not much, just a bit) and the shrimp are cooked all the way through.
- Serve the shrimp and sauce over the grits, topped with a slice of crumbled bacon. Tasty.
June 6th, 2006 at 9:44 am
Great recipe! I know what I’m having for breakfast Saturday morning. Thanks -ken
June 6th, 2006 at 11:16 am
Hey, thanks, and I hope you enjoy it! For lunch afterwards, I recommend a cholesterol check. ;) But it’s totally worth it!
January 16th, 2007 at 5:26 pm
I made this last night for an appetizer, and it was delicious. Here’s another tip…the leftover sauce makes a great shampoo.