Shrimp And Grits Recipe

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Shrimp and Grits

Gina Schmitz

By
@mitzy392000

What does a Southern girl do when she lives in Alaska? She makes Shrimp and Grits! The wonderfully sweet Alaskan Shrimp is wonderful in this dish. The shrimp I used was caught by a friend and I just happened to stop by when he was putting a bunch in his freezer. After eating this dish I have to say my timing was perfect. But I bet it would be just as good with the shrimp at your market.


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Prep:

15 Min

Cook:

55 Min

Ingredients

4 c
chicken broth
1 c
cream
1 c
water
4 Tbsp
butter
1 c
grits
1 Tbsp
olive oil
1 Tbsp
butter
1 lb
shrimp, peeled and deveined
1/2 medium
onion, chopped
6 slice
bacon, chopped
3 clove
garlic, minced
1 Tbsp
butter
1 1/2 Tbsp
flour
1 tsp
emeril's original essence seasoning

Directions Step-By-Step

1
Combine 2 cups of the chicken broth, cream, water and 4 Tablespoons butter in a saucepan. Bring to a boil and add the grits. Stir to remove any lumps and turn heat to low. Cook, covered for 1 hour stirring occasionally and adding extra broth to loosen if necessary.
2
Sprinkle 1 tablespoon of Emeril's Essence over the shrimp and refrigerate until closer to time to eat.
3
in a large skillet, heat olive oil and butter to a fairly high temperature. Add shrimp and brown but do not cook through. Remove shrimp to a bowl
4
In same skillet, put in the bacon and onion and cook until onion is translucent. Add garlic and cook for 1-2 minutes more. Do not allow garlic to burn. Remove from skillet and place on top of shrimp in bowl.
5
In same skillet, put butter in pan and melt, add flour and cook for 1 minute. Add the remaining 2 cups chicken broth and stir until thickened. (I added a tablespoon of cream, but I don't think it was necessary) Add in the shrimp, onion, bacon and garlic and cook until heated through.
6
Serve the shrimp mixture over the grits.

About this Recipe

Course/Dish: Fish, Seafood
Hashtags: #shrimp, #Grits