- Aug 17, 2007
- 976
- 11
I know what your thinking........no way these two go together!! Being from South Carolina but from the upstate I had never heard of shrimp & grits until I moved to Charleston. When I tried it I fell in love with it....now I make my own version which is below. Can't locate my recipe book right now, plus I'm tired ..... getting old you understand. If you have a shrimp & grits recipe you want to share go ahead; nothing wrong with having different versions....
1 1/4 cups stone ground grits
3 1/2 cups whole milk ( I will split this with cream)
3 1/4 cups water
1 1/2 tsp salt
4 tbl butter
1/2 lb shredded gouda cheese, not the smoked kind
How to cook the grits:
In a gallon stock pot , combine milk, water, salt, pepper and butter. Bring to a low boil over medium high heat. Add grits and stir well into the liquid. reduce heat to medium-low and cover. Cook 12-14 minutes stirring occasionally unjtil thickened. Remove from heat and blend in cheese. Adjust seasonings. If grits get to thick I will take some of the shrimp stock and thin it just a bit.
now for the shrimp:
2 dz 21-25 cnt shrimp, peel and deveined
1/2 cup butter
1/4 cup ea red, yellow and green bell pepper, finely diced
1/4 cup onion finely diced
1/2 cup celery finely diced
1 tbl garlic minced ( I add about twice that much)
1/2 cup andouille sausage minced
1/4 cup flour
4 cups shrimp stock, made from the shells in water boiled
1/2 cup cream
1/4 cup green onions sliced
salt and pepper to taste
How to fix the shrimp:
In a large saute pan, heat butter over medium high heat. Add all vegetables and andouiille. Saute 3-5 minutes stirring occasionally, about 5 minutes. Add shrimp stock one cup at a time stirring until mixture achieves a sauce-like consistency. Continue adding as much stock as necessary. Add cream, blend well and bring to a low boil. Add green onions and shrimp andcook until shrimp curl and trun pink, 3-5 minutes. Season to taste using salt and pepper. Serve a generous portion of sauce and some shrimp over each portion of grits.
1 1/4 cups stone ground grits
3 1/2 cups whole milk ( I will split this with cream)
3 1/4 cups water
1 1/2 tsp salt
4 tbl butter
1/2 lb shredded gouda cheese, not the smoked kind
How to cook the grits:
In a gallon stock pot , combine milk, water, salt, pepper and butter. Bring to a low boil over medium high heat. Add grits and stir well into the liquid. reduce heat to medium-low and cover. Cook 12-14 minutes stirring occasionally unjtil thickened. Remove from heat and blend in cheese. Adjust seasonings. If grits get to thick I will take some of the shrimp stock and thin it just a bit.
now for the shrimp:
2 dz 21-25 cnt shrimp, peel and deveined
1/2 cup butter
1/4 cup ea red, yellow and green bell pepper, finely diced
1/4 cup onion finely diced
1/2 cup celery finely diced
1 tbl garlic minced ( I add about twice that much)
1/2 cup andouille sausage minced
1/4 cup flour
4 cups shrimp stock, made from the shells in water boiled
1/2 cup cream
1/4 cup green onions sliced
salt and pepper to taste
How to fix the shrimp:
In a large saute pan, heat butter over medium high heat. Add all vegetables and andouiille. Saute 3-5 minutes stirring occasionally, about 5 minutes. Add shrimp stock one cup at a time stirring until mixture achieves a sauce-like consistency. Continue adding as much stock as necessary. Add cream, blend well and bring to a low boil. Add green onions and shrimp andcook until shrimp curl and trun pink, 3-5 minutes. Season to taste using salt and pepper. Serve a generous portion of sauce and some shrimp over each portion of grits.
