Shrimp and Cheesy Grits
A classic Southern dish, just in time to celebrate Mardi Gras! I was surprised to learn that Shrimp and Cheesy Grits is considered a breakfast dish. Personally, I would have this dish for lunch or dinner.
I know I always say this, but this dish is a quick 30-35 minute meal that is perfect to make during the week. I do have a process for making my Shrimp and Cheesy Grits since you are basically cooking two dishes at once, the grits and the shrimp.
First, I cook my bacon and then set is aside to drain, leaving the bacon grease in the pan. I also prepare my shrimp. I use uncooked, 16-20 count or jumbo shrimp. I remove any peel from around the shrimp, but leave the tails on. Then set those aside.
Then I start my grits. In a large saucepan, add the grits to the chicken stock, milk and butter for a couple of minutes. The milk helps open up the grits, allowing them to soak up the liquid. Then bring the mixture to a boil over high heat, stirring frequently so they don’t stick. Remove from the heat, cover and set aside for 15 minutes. The grits will cook while you are cooking the shrimp.
To cook the shrimp, seasoned them with Creole seasonings. I am on a low-sodium diet. I use Tony Chachere’s No Salt Creole Seasoning. The cheese in the grits has salt and the bacon has enough salt for me. Taste as you go before you add any additional seasoning.
When cooking the shrimp, if they curl into a closed letter “O”, they are overcooked and will be tough. The shrimp are done when the curl into an open “C” shape. NOTE: For the photograph, I had to push the shrimp into the grits to get them to sit. They look more closed than they really are. Once cooked, removed the shrimp from the pan. Add the minced garlic, onions and peppers. Saute the onions and peppers. Add the remaining butter and turn into a pan sauce.
Then finish the grits with the cheese, stirring until you have a smooth consistency. To plate, add layer of grits, top with bacon, the cooked shrimp and spoon some pan sauce over everything. Sprinkle with some sliced green onions and freshly chopped parsley. Your Shrimp and Cheesy Grits are now complete.
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- 1 cup hominy (white) grits
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons butter
- 4 slices Velveeta American cheese
- Step 1 In a large saucepan, add the chicken stock, milk, and butter. Add the grits, stir and let sit for 1 to 2 minutes.
- Step 2 Bring the mixture to a rapid boil. Remove from the heat and cover. Let sit covered for 10 to 15 minutes or until thickened, stirring occasionally.
- Step 3 To finish, add the Velveeta American cheese and stir until well incorporated.
- Step 4 Serve immediately.
Shrimp and Grits
A classic Southern dish with plenty of flavor. Perfect for celebrating Mardi Gras!
- 8 slices of bacon, cut into pieces
- 1 tablespoon creole seasoning
- 2 pounds uncooked shrimp 16-20 count or Jumbo Shrimp (tail on)
- 2 garlic cloves, minced
- 1/2 cup onions, small dice
- 1/4 cup peppers, small dice
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons lime juice
- Cheese Grits
- 6 scallions, sliced thin
- 2 tablespoons finely chopped fresh parsley
- Step 1 Peel the shrimp, leaving the tail on. Cut the shrimp down the middle and devein them. Set aside.
- Step 2 Cook the bacon. Remove the cooked bacon from the pan, leaving the bacon grease. Transfer the bacon to a paper towel to drain.
- Step 3 Season the shrimp with the creole seasoning. Cook the seasoned shrimp in the bacon grease and butter, approximately 2 minutes, turning halfway through. Remove to a plate and set aside.
- Step 4 Remove the shrimp from the pan and add the minced garlic, onions and peppers, butter and lime juice. Stir into a pan sauce while the garlic, onions and peppers are sauteeing. Serve immediately.
- Step 5 PLATING:
- Step 6 Place a layer of cheese grits.
- Step 7 Sprinkle some bacon bits over the grits.
- Step 8 Add 4-5 pieces of shrimp.
- Step 9 Pour a little pan sauce over the shrimp and grits and sprinkle with some scallions and finely chopped fresh parsley.
- Step 10 Serve.
NOTE: When cooking the shrimp, if they curl into a closed letter “O”, they are overcooked. The shrimp are done when the curl into an open “C” shape.