Shrimp and Grits – Southern Style

Recipe By:
R.T. Eby
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Shrimp And Grits Southern Style
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  • Total Time 60 min Ico-add
  • Yield 4 Servings
  • Level Medium

If you would like to know why shrimp and grits are an all time southern favorite just take a look at this recipe. It is set up in an easy to follow four step format.
 

Ingredients

  • Prep the shrimp:
  • 1 teaspoon paprika
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon cajun seasoning
  • 1 pound large raw shrimp, peeled and deveined
  • Make the grits:
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 1/2 cup quick-cooking grits
  • 2 ounces cheddar cheese, shredded
  • 1/2 cup heavy cream
  • Cook the shrimp:
  • 2 tablespoons butter
  • 1 clove garlic, finely minced
  • Make the sauce:
  • 4 teaspoons flour
  • 1/4 cup heavy cream
  • 1/2 cup chicken stock
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon worcestershire sauce
  • 1 slice of country ham, cooked and diced
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Directions

  1. 1. Prep the shrimp: In a mixing bowl combine the paprika, pepper and cajun seasoning and mix well. Add the shrimp and toss until well coated. Set aside. Be sure to use raw shrimp. Precooked shrimp will not work very well in this recipe.
  2. 2. Make the grits: In a sauce pot combine the butter and chicken broth. Bring to a full boil then slowly add the grits, whisking constantly, and cook over medium low heat for 5 minutes. Add the cheese and heavy cream. Continue cooking, whisking constantly, for 2 to 3 more minutes, until grits become thick and creamy. Cover and set aside.
  3. 3. Cook the shrimp: Place a large skillet over medium high heat; melt the butter and add the garlic. Add the shrimp and cook them for about 1 minute per side, just until they turn pink, then transfer them to a bowl and reserve.
  4. 4. Make the sauce: Using the pan you cooked the shrimp in, add the flour to the drippings, stirring to make a roux. Cook the roux for 5 to 10 minutes until it reaches a light brown color. Slowly whisk in the cream and the chicken stock then cook for 2 minutes. Add the hot sauce, worcestershire and country ham. Remove from heat.
  5. 5. Combine: Place a scoop of grits on a plate, arrange shrimp on the grits and top with the sauce.
  6. 6. Garnish with fresh chopped green onion, if desired, and serve.
 
 
  • Did you know?

    Traditional grits are produced by soaking dried corn kernels in a "lye water" solution for a day or two. The kernels are then washed, dried and ground into grits. Due to the corn's altered chemistry grits prevent pellagra, a niacin deficiency disease.