Shrimp & Grits are a southern favorite. Personally, the first time I heard of putting the two together, I was kind of grosed out (I was also about 14 and didn't know what good food was, other than chickfila) but it is by far my favortie dish to eat- ever.
Paula Deen is kind of my idol, & I want to be her some day. She has the easiest recipie for shrimp gravy & grits, but I do not use her regular s&g recipie because it calls for A LOT of butter & cream...a little too much, even for a girl who loves her butter. It's relatively a cheap dinner too if you can get the shrimp on sale (Check our Harris Teeter's VIC program, you can get great shrimp for around $5 per lb. about once a month, then freeze it for later!)
Recipie for the perfect grits- by Paula Deen
14.5 oz can of Chicken Broth
2 oz water
1 1/2 cups milk
1/2 tbsp salt
Large dash of Cayenne Pepper
2/3 cup of regular grits
2tbsp butter
Bring first 3 ingredients to a boil in 2qt or larger saucepan. Add salt & Cayenne Pepper. Add grits. Stir in grits, turn down heat to simmer & simmer, covered, for about 15-20 minutes, until thickened, stirring occasionally. Add butter & stir in right before serving. While the grits are cooking, it's time to make the gravy...
Recipie for Shrimp Gravy- by Paula Deen
3 strips of bacon
1/4 cup chopped onion (sweet onions work best)
1lb. uncooked shrimp (peeled)
2 tbsp flour
1/4 ketchup (yes, ketchup)
1 tsp Worcestershire sauce
1 1/2 cups water
Lawry’s
Fry bacon in heavy skillet (my Le Creuset is my best friend for this recipie) & set aside. Leave the drippings in the pan! Saute' the onion in the bacon grease until soft. Add shrimp & stir until light pink, for about one minute (they will continue to cook as you add things to the gravy). Stir in flour until shrimp are coated. Add the ketchup & Worcestershire sauce, then slowly stir in 1 1/2 cups water...until it makes a good gravy consistency. Add house seasoning to taste (don't go overboard...you can always add, but cannot take away).
Pour grits in bowl, then spoon shrimp & gravy over grits. Top with crumbled bacon & it's time to eat!
Paula Deen is kind of my idol, & I want to be her some day. She has the easiest recipie for shrimp gravy & grits, but I do not use her regular s&g recipie because it calls for A LOT of butter & cream...a little too much, even for a girl who loves her butter. It's relatively a cheap dinner too if you can get the shrimp on sale (Check our Harris Teeter's VIC program, you can get great shrimp for around $5 per lb. about once a month, then freeze it for later!)
Recipie for the perfect grits- by Paula Deen
14.5 oz can of Chicken Broth
2 oz water
1 1/2 cups milk
1/2 tbsp salt
Large dash of Cayenne Pepper
2/3 cup of regular grits
2tbsp butter
Bring first 3 ingredients to a boil in 2qt or larger saucepan. Add salt & Cayenne Pepper. Add grits. Stir in grits, turn down heat to simmer & simmer, covered, for about 15-20 minutes, until thickened, stirring occasionally. Add butter & stir in right before serving. While the grits are cooking, it's time to make the gravy...
Recipie for Shrimp Gravy- by Paula Deen
3 strips of bacon
1/4 cup chopped onion (sweet onions work best)
1lb. uncooked shrimp (peeled)
2 tbsp flour
1/4 ketchup (yes, ketchup)
1 tsp Worcestershire sauce
1 1/2 cups water
Lawry’s
Fry bacon in heavy skillet (my Le Creuset is my best friend for this recipie) & set aside. Leave the drippings in the pan! Saute' the onion in the bacon grease until soft. Add shrimp & stir until light pink, for about one minute (they will continue to cook as you add things to the gravy). Stir in flour until shrimp are coated. Add the ketchup & Worcestershire sauce, then slowly stir in 1 1/2 cups water...until it makes a good gravy consistency. Add house seasoning to taste (don't go overboard...you can always add, but cannot take away).
Pour grits in bowl, then spoon shrimp & gravy over grits. Top with crumbled bacon & it's time to eat!
Photo by Grant Maginnis Photography