Bless Her Heart

Shrimp and Grits…another comfort food containing the word “and.”

And it’s easy to make…

And it’s quick to pull together…

And it’s delicious…

And it’s become one of my new favorite comfort foods.

But this is also a supposedly Southern food that I never tried until I was an adult.

Sure I had shrimp.

Sure I had grits.

But together?!

That’s almost like my awsareness of Chicken and Waffles.

Probably because neither one of these were created in what I consider the Deep South. It basically originated in South Carolina.

I spent three years there…my sister has lived in North Carolina for about thirty years… kinda convinced that the Carolinas are also a world of their own…just like Texas and Louisiana.

Anyway,

Shrimp and Grits is kinda like Gumbo. There are so many ways to make it, and almost everyone who makes it regularly has developed his or her own way of making it: okra or no okra, tomatoes on or no tomatoes, wine or no wine,

Use whatever ingredients you want…and like.

But try it, try it…you may see…that you love it…just like me.

After all, who could not consider a restaurant-style Southern dish – one made with juicy, tender shrimp…and creamy, buttery grits…all cooked in smoky bacon.

Raw shrimp: Larger shrimp – like 16/20 (meaning 16 to 20 pieces per pound) – may be more expensive, but they provide a better texture to the finished dish.

Raw shrimp are your best choice for juicy shrimp recipes because they will stay tender and moist. They are less likely to become rubbery and chewy like precooked shrimp can when reheated.

Grits:  This dish should be made with regular grits, sometimes referred to as old-fashioned hominy grits. Regular grits and stone-ground grits may take longer to cook than instant grits, but they flat out taste better…and yes, I have eaten grits my entire life…I am from Mississippi after all…

Don’t depend on the Quakers or Aunt Jemima to help you make delicious Shrimp and Grits. Your best option when it comes to certain ingredients is always Bob’s Red Mill.

Bacon: Thicker, center-cut quality bacon gives this dish more of a smoky flavor.

• 2# uncooked shrimp, peeled and deveined
• 1Tbsp lemon juice
• 1C uncooked grits
• 3C water or chicken broth
• ¾tsp salt
• 3Tbsp butter
• 2C milk or half-and-half
• 8 thick-sliced bacon strips
• 1# andouille sausage, thinly sliced
• ½tsp pepper
• 1tsp Cajun seasoning
• 3 minced garlic cloves
• 1C chopped onion
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 3Tbsp butter (for roux)
• ¼C flour
• 2C finely shredded sharp cheddar cheese

Cook the grits:

To make grits in a rice cooker: Place grits, water and a salt in the rice cooker. Cook as if you were cooking rice. Stir in the butter, milk and cheese.

To make grits over the stove: Place the water, milk, salt and pepper in a large saucepan. Bring to a boil. Watch the milk mixture carefully as it starts to bubble, stirring and reducing the heat as needed to prevent the pot from boiling over.

Whisk the grits slowly into the saucepan, stirring constantly to keep them from clumping.

Reduce the heat to medium-low, Cover. Simmer 20min…until the grits are thick, creamy and tender.

Stir in butter until melted. Do not add the cheese yet. We’ll do that right before serving it.

Remove from heat. Set aside. Keep the lid on them to keep them warm.

If your grits do get too cold, you can turn the heat back on low and then cook them or a couple minutes, until they are like grits again.

Make the Shrimp Whatever-You-Call-It

Marinate the shrimp: Sprinkle salt and cayenne pepper over the shrimp. Squirt with lemon juice. Toss to combine. Set aside to marinate.

Cook the bacon: Add bacon to the same skillet. Cook bacon over medium-high heat 5 minutes per side, until crisp. Move the bacon to paper towels to drain.  Leave bacon drippings in the skillet.Crumble the bacon after it cools down.

Cook the sausage: Drain and wipe down the skillet. Place sausage slices in skillet over medium-high heat. Cook about eight minutes, until browned. Remove sausage from the skillet.

Cook the shrimp: Add the shrimp in a single layer. Saute the shrimp over medium heat for one minute per side, until the shrimp turn pink. Set aside.

Cook the veggies: Add bell peppers, onion, and garlic to the skillet without wiping the skillet clean first. Cook about eight minutes, until onion is translucent. Return the bacon and sausage to the skillet, along with the marinated shrimp. Turn off the heat. Set aside.

Make a roux: Melt butter in a smaller saucepan over medium heat. Whisk flour into butter. Turn heat to low. Cook ten minutes, stirring constantly, until mixture is golden brown in color, Watch carefully. This mixture burns easily.Pour this roux over the sausage, shrimp, and vegetables in the skillet.

Finish: Stir in the cooked bacon, sausage and shrimp, Heat through.

To Serve: Place the grits on the bottom of a shallow bowl or plate. Scoop the shrimp sauce on top. Enjoy!!!

To Store: Refrigerate shrimp mixture separate from the grits. The grits will last for up to four days. The shrimp will last for up to two days.