The summer season is winding down, fall is flattening the outside door and shortly enough it’s the merry season. individuals pay their days and weeks searching, cooking, improvement and attending or hosting parties. It very ne’er ends, does it?
I know for many individuals, December is that the joyous month of the year and also the one that produces you super anxious, too! There’s invariably one thing that pops up, an extra issue however to be crossed aloof from the endless list.But for currently, let’s take some time. build the foremost out of the last days of summer and welcome the brink of fall with this ever comforting Shrimp and Grits.
- 1 -1 ½ pound extra Large or Jumbo shrimp , peeled and deveined
- 5 thick bacon slices , chopped
- 2 tablespoons chopped parsley
- 2 teaspoons minced garlic
- 2 green onions thinly sliced
- ½ cup red bell pepper diced
- 1 teaspoon Cajun salt
- 1 teaspoon smoked paprika
- ¼ cup or more broth/stock
- ½ lemon (optional)
- Salt and pepper
- 1 cup Quick Grits
- 2 cups water
- 3 cups milk , sub with water
- 1 bay leaf
- 3-4 Tablespoons unsalted butter
- 1-2 cups white sharp cheddar cheese , preferably smoked
- salt to taste
- In a large skillet over medium heat, sauté bacon until brown and crisp – this may take about 3-5 minutes.
- Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
- Add about 1 tablespoon of oil/butter to the pan. Followed by shrimp. Season with Cajun salt, and sauté shrimp for about 3-4 minutes. Set aside.
- Then add garlic, paprika, bell pepper, parsley, and green onions. Add about 1/4 cup broth or more – adjust to preference . Continue cooking for another 3 minutes. Add shrimp towards the last minute, together with lemon juice, if desired , adjust to taste. Throw in the crisp bacon. Adjust seasonings with salt and pepper.
- Remove and serve over grits.
- Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.
- Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.
- You may have to remove saucepan from heat while trying to get rid of lumps – if needed.
- Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes.
- Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
- Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and it’s sauce. Enjoy piping hot!