Despite having spent a considerable amount of time in New Orleans while Jim was working at the Waterford nuclear plant, I’d never tried shrimp and grits. Or grits period. They just sounded yucky.
But yesterday I got a wild hair, looked for a recipe, picked one, made a few minor adjustments (in my recipe below) and went for it.
Shrimp and Grits
2 cups water
14 ounces turkey stock
3/4 cup heavy cream
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded cheddar cheese
1/4 cup freshly grated parmigiano reggiano
2 tablespoons butter
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
4 bacon slices
1 pound medium-size shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup all-purpose flour
1 cup sliced mushrooms
1/2 cup chopped green onions
6 garlic cloves, minced
1/2 cup turkey stock
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add the cheeses, butter, hot sauce and white pepper. Keep warm.
Meanwhile, cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.
Not only was it easy to make, it was flat out delicious! I could have made myself sick eating it all, I had a really tough time stopping with one bowlful. Yum!
Here is the original recipe. I changed very little, opting to use my homemade turkey stock in lieu of the canned chicken brother, heavy cream in place of the half and half, and I tripled the garlic. I did use freshly grated parmigiano reggiano as well.
It doesn’t look like much, but the flavors are absolutely spot on.