Cooking web notes

Sautéed Shrimp over Creamy Grits

 I first had this dish in Savannah, Georgia and this is as close to it as I can get.  Even though it is a traditional Southern dish, it is extraordinary to this Midwestern girl.  How wonderful it would be to live along the Southern coastline ~ do some fishing, go home and cook up a little shrimp fresh from the water and serve it over creamy grits!

Shrimp and grits is an easy recipe.  Just have all the prep work done before you begin.  Then it will be a snap to cook up the dish.  And, you can even make the grits a little bit ahead of time as they will stay hot for a while.

This is one of the most satisfying grits dishes!  I could eat grits with just about anything ~ especially shrimp. 

Sautéed Shrimp over Creamy Grits

For the grits: 

1 cup heavy cream

2 cups water

1 ½ cups hot chicken or vegetable stock

¼ cup butter

Salt and pepper, to taste

1 cup Stone-ground grits

Method:

In large saucepan over medium-high heat, combine cream, water and hot stock, bring to a boil.

Add butter, salt and pepper.

Add grits slowly, stirring constantly, scrapping the bottom of the pan.

Reduce heat to medium-low.

Cook for about 25 minutes, stirring occasionally so that they do not scorch.

The grits should have absorbed all the liquid and be soft.

If they are too thick, add a little water or warm stock. 

For the shrimp:

1 pound raw shrimp
6-8 bacon slices

3 tablespoons lemon juice

3 tablespoons onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 teaspoon Cajun seasoning

1 teaspoon paprika

Hot sauce, optional

4 ounces amber beer

1 tablespoon Worcestershire sauce

Method:

Place shrimp on a plate and season with salt, pepper and Cajun seasoning and paprika.

In a large frying pan over medium-high heat, fry bacon until nearly crisp.

When cooled, crumble into pieces.  Set aside.

Reserve 2-3 tablespoons bacon grease in the skillet.

Add onion, garlic and bell pepper, sautéing about 3-4 minutes.

Slowly add beer and Worcestershire sauce; cook down until onion is transparent and peppers are cooked about 10-12 minutes.

Add shrimp mixture and crumbled bacon.

Sauté 5-7 minutes until shrimp are opaque in center (cut to test).

Remove from heat.

Spoon hot grits onto serving plate; top with shrimp mixture.

Pam’s note:  Stone-ground grits makes a huge difference.  See my January 6, 2010 post for where I buy them.

Enjoy!

This entry was posted on Thursday, January 26, 2012 at 5:07 AM and is filed under Beer, Cajun, Entree, Fish/Seafood, Garlic, Lemons, Shrimp, Stone ground grits. You can follow any responses to this entry through the RSS 2.0. You can leave a response.