Shrimp and grits

Home » Shrimp and grits

Ingredients

For the Grits

  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1/4 cup ( 1/2 stick) butter
  • 1 cup stone ground grits
  • 2-1/2 teaspoons salt
  • Several grinds of black pepper

For the Shrimp

  • 450 gr. large shrimp, peeled and deveined
  • 1 teaspoon paprika
  • 1/2 teaspoon regular mustard powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • A few grinds of black pepper
  • Dash of cayenne pepper
  • 6 strips of bacon, cut into small pieces
  • 1 green bell pepper, finely diced
  • 3/4 cups chopped green onion, white, light green and a little dark green (from a big bunch)
  • 410 gr. diced tomatoes
  • 2 Tablespoons flour
  • 1 cup chicken broth
  • 1 quarter of a large lemon
  • Finely chopped parsley for garnish

Method

Grits

  1. In a deep-sided large pan (grits tend to spatter), stir the broth, cream and butter together over medium high heat until the butter is melted and it all comes to a low boil.
  2. Stir in the grits, salt, and pepper and reduce the heat to low, cover and cook for 30 – 45′, stirring frequently to prevent scorching.
  3. The grits should be tender and the liquid absorbed.
  4. You may add a bit more broth if needed.
  5. When cooked, the grits can be kept covered for an hour or so, then slowly reheated over low, stirring in a little broth.

Shrimp

  1. Mix together the paprika, mustard, smoked paprika, salt, pepper and cayenne.
  2. Pat the shrimp dry if necessary and place on plate.
  3. Sprinkle the spice mix liberally over both sides of the shrimp, turning over to get a good coating.
  4. Leave the shrimp in the fridge for 30′ to an hour.
  5. When the shrimp are ready, sauté the bacon pieces in a wide skillet over medium high until crispy.
  6. Remove the bacon to a plate lined with paper towels using a slotted spoon.
  7. Pour the bacon grease into a small bowl.
  8. Spoon 2 tablespoons of grease back into the pan and heat over medium high.
  9. Sear the shrimp briefly – just a few seconds per side – to seal in the spice mixture.
  10. Remove the shrimp to a plate.
  11. Reduce the heat to medium and add more bacon grease to the pan so that you have about 4 Tablespoons, then drop in the green pepper and the green onion.
  12. Sauté until the pepper and green onion are soft.
  13. As they release some liquid, you can scrape the tasty brown bits from the bottom of the pan.
  14. While the vegetables are cooking, drain most of the juice from the tomatoes into a measuring cup.
  15. Add enough chicken broth to make one cup of liquid and set aside.
  16. When the green vegetables are soft, add the tomatoes and cook until the tomatoes are heated through and start to soften. Break up any large pieces.
  17. Sprinkle the flour over the vegetables and stir to coat, there should not be any white flour visible.
  18. Pour in the broth and tomato liquid and stir, scraping the bottom of the pan.
  19. Lower the heat a little and let the mixture bubble away until it is nice and thick, stirring to avoid scorching.
  20. Squeeze over a quarter of a lemon (making sure you’ve removed seeds) and stir.
  21. Add the shrimp to the sauce in the pan, cover and cook for 5 – 8′, until the shrimp are cooked through.
  22. Spoon the grits into shallow bowls and spoon over the shrimp and sauce.
  23. Sprinkle over the crispy bacon pieces and chopped parsley.
Source: https://www.csmonitor.com/