I eat shrimp and grits at every restaurant that offers them, searching for life changing experiences. They are always delicious and always different but I love my version of Shrimp and Grits most of all. I have been in the process of evolving it for years. Although, I have never cooked it the same way twice, my wife told me that this is the best version I have ever made and in her words "This one is Da Bomb baby". I hope you enjoy it as much as my family and I do.
1THESE ARE THE STEPS FOR THE GRITS.
Bring chicken broth to boil.
Stir in cornmeal until it is free of large lumps. (Whisking works well.)
Once the grits start bubbling turn heat down to simmer.
Note: It is very thick, if you are too uncomfortable with the thickness you may add a small amount of water. (approx 1/4 cup)
Simmer for 8 minutes stirring frequently until the mixture is smooth and thick.
Remove from heat.
Add the Heavy Cream and Butter and stir well.
Salt and pepper to taste.
2Pour grits into deep casserole dish. (Limit yourself to only one or two bites. The first time I made this I almost had to make more grits.)
3THESE ARE THE STEPS FOR THE SHRIMP MIXTURE.
Heat olive oil in a large skillet.
Add Onion, Peppers and Garlic.
Cook until done.
4Remove vegetables and sausage from pan and set aside.
DO NOT POUR OUT GREASE.
Note: I have cooked the bacon in this grease to get some extra grease for my roux but not always.
5Sprinkle flour into the sausage grease and stir until golden to make a roux.
6Pour chicken broth into roux, slowly mixing well.
Add bay leaf.
7Once broth begins to boil add shrimp. (I prefer tail off)
Add Sausage, Pepper, and Onion mix.
Cook shrimp until they are firm and pink.
8Add Green Onions and Parsley.
Remove from heat.
9Pour shrimp sauce over the grits in the casserole dish and mix thoroughly.
Sprinkle bacon on top.