When it comes to Southern cuisine, what could be more iconic than Shrimp and Grits? They have been thought of as the ultimate classic dish in the South for years. Shrimp and Grits can now be found lingering on menus spanning from The Bluegrass State clear to The Sunshine State.
Grits, shrimp, Shrimp and Grits
Author: Heidy McCallum
2 tablespoonsUnsalted butterto cook shrimp
2poundsExtra Large or Jumbo shrimp peeled and deveined
6slicesThick sliced baconcooked
¼cupChopped flat-leaf parsley
2tablespoonsfreshly minced garlic
¼cupbroth or stock
Kosher Saltto own taste
Freshly ground black pepperto own taste
2cupsQuick Cook Grits
Water according to package less 1/2 cupto cook grits
½ cupHeavy cream
1cupWhite Sharp cheddar cheese
6Green spring onionssliced
In a large castiron skillet over medium heat, fry the bacon until brown and very crisp. Remove the bacon and place on a paper-lined plate to drain. Drain all but about 1 tablespoon of bacon drippings from cast iron skillet. Reserve till needed
Add about 2 tablespoons of butter to the Cast iron skillet used to cook the bacon, let the butter melt. Season the jumbo shrimp evenly with Cajun seasoning, fresh minced garlic, smoked paprika, Worcestershire sauce, kosher salt, and freshly ground black pepper. Add the jumbo shrimp to the cast iron skillet along with about 1/4 cup chicken stock + tablespoon olive oil.
For the grits: Start by adding water, warmed cream, a bay leaf, and salt to a heavy saucepan. Bring to a low boil. Gradually whisk in the grits, a little at a time. Keep stirring the grits with a whisk to prevent any lumps from forming in them. Reduce the heat and cook grits at a very low simmer, covered, stirring frequently, until water is fully absorbed and grits thickened, about 15 minutes or so.
Remove the grits from heat; add unsalted butter and white cheddar cheese, stirring continuously with a whisk until the white cheese melts.
Assemble the dish by placing the grits at the bottom of a shallow bowl, top with Cajun shrimp, some of the cooking liquids, crisp bacon, grape tomato slices, and sliced spring onions.
How to Clean Shrimp
Devein the shrimp by peeling the shell from it. Use a small knife to make a slit along the back of the shrimp from its head to the bottom of the tail.
Next look for a Look for the black vein that runs along the middle of the shrimps back.
Remove the black vein by using the small knife to carefully remove the vein and discard immediately.
Rinse the shrimp in cold water.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog