Shrimp And Grits

Serves: 5

Felicia King

1 January 1970

Based on User reviews:

42

Spice

45

Sweetness

56

Sourness

43

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

680 g

Shrimp (26-30 count wild georgia)

1 tbsp

Paprika

1 tbsp

Italian Seasoning (dried)

1

Ground Black Pepper (freshly)

2 cups

Water

2 tbsps

Butter

1 tbsp

Tomato Paste

1 cup

Heavy Whipping Cream

100 g

Sharp Cheddar (extra-)

1 tbsp

Garlic (minced)

3 tbsps

All-Purpose Flour

1 cup

Chicken Stock

1 tsp

Worcestershire Sauce

Directions:

1

First, peel and devein the shrimp

2

In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste

3

Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside

4

Next, make your grits

5

In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil

6

Slowly add the grits, whisking often with wire whisk for 5 minutes

7

Add tomato paste, cream, and cheese

8

Keep whisking for another 2 or 3 minutes until the grits become creamy

9

Don't skimp on the butter and the cream, folks

10

Now saute the shrimp

11

In a large saute pan, melt 2 tablespoons of butter

12

Add minced garlic and stir for 30 seconds

13

Add in the spice-coated shrimp, and cook only until they're just done and tender

14

Don't overcook

15

Remove the shrimp from the saute pan and set them aside in a bowl

16

You can taste 1 or 2, to see if they're okay

17

The roux is next

18

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

19

Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream

20

Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce

21

Set aside

22

And last, a little country ham

23

Cook 1 center slice of cured country ham in a saute pan, and cut into cubes

24

To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp

25

Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham

26

Enjoy