Food & Travel | “Southern Style Shrimp & Grits” Recipe | #SoPhi

by • August 9, 2012 • Cakes & High HeelsComments (0)1391

On a house hunting trip in Georgia, I stopped by a restaurant to break fast one night and the person who was sitting next to me had just received their Shrimp & Grits. It smelled and looked good. I asked the guy who just so by chance happened to be the owner for the same dish, minus the ham. He says: “So what kind of meat other than shrimp would you like on it?” I said “I’m sure you don’t have beef bacon so none” He abruptly sent a waitress to get Beef bacon and gave me a courtesy muffin and Oj to break fast with until my food was ready. Southern Hospitality is real. After THOROUGHLY enjoying my meal, I then asked for the Recipe.. and here it is.


1 1/2 pounds (26-30 count) Wild Georgia Shrimp if not Wild Prawns
2 tablespoons Cajun seasoning (recommended: Tone’s Louisiana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
2 cups water
2 chicken bouillon cubes (recommended: Knorr)
2 tablespoons butter or margarine
1 cup yellow grits non quick, high quality.
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp Cheddar
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (recommended: Texas Pete)
1 slice sugar-cured country ham
First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.

Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don’t skimp on the butter and the cream.

Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they’re just done and tender. Don’t overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay.

The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside.

And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. You can Substitute the ham with Beef Bacon

To serve, place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.

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