Shrimp and Grits

Since I've lived in the South my entire life, I always wanted to make a shrimp and grits recipe. After a lot of research, this is what I have come up with, and it is delightful! 

Ingredients:

5 Tbsp butter

5 Tbsp flour

1 onion, diced

3 cloves garlic OR 1 Tbsp prepared garlic

1/2 tsp salt

1/2 tsp pepper

4 cups water

1 chicken bouillon cube

1 Tbsp parsley flakes

2 tsp red pepper flakes

2 tsp paprika

2 tsp cayenne pepper

1 Tbsp Old Bay

1 Tbsp mustard

1 Tbsp Worcestershire sauce

1 small bag frozen corn

1 package Turkey sausage

1 or 2 packages of extra large or jumbo shrimp, shell on

Prepared Grits Recipe 

Put the butter and flour in a pot on medium-high heat. Cook for about 7 minutes until incorporated.

Add onion and garlic. Cook till translucent--about 7 minutes.

Add salt, pepper, water, bouillon cube, parsley flakes, red pepper flakes, paprika, cayenne pepper, Old Bay, mustard, and Worcestershire sauce. Bring to a boil, and then simmer for about 10 minutes.

Cube the sausage, and add it to the pot. Add the shrimp and cook till pink, about 3-5 minutes.

While the pot simmers, prepare the grits.

Yumkins! You will have to peel the shrimp as you eat, but it is worth it! The taste is so yummy; I just can't help myself. Sometimes I put more or less sauce in my bowl depending on how I am feeling, but it always tastes fine! Cody is about to get home and eat, so I'm sure he'll be excited when he finds out what's for dinner! Ha! 

God Bless You and Your Food!

Grit Fritters

You made some grits? You have some left over? I'll tell you what to do with them.

Put some parchment paper or plastic wrap on the bottom of a container. Close the container and put it in the fridge. Once it is solid, cut some into small rectangular pieces.

Put some parchment paper or plastic wrap on the bottom of a container. Close the container and put it in the fridge. Once it is solid, cut some into small rectangular pieces.

Put a tablespoon of olive oil in a pan on medium-high heat. Fry each of the four sides until golden brown...about 2 minutes. These are good by themselves, with more grits, or with marinara sauce.

Cheese Grits

Cheese. I love it, and you do too. Grits are THE south. Put them together, and a miracle of magic happens. Delicious. When I was a kid, my Grandma Lee used to make baked cheese grits. Then when I started growing up, I realized most people's grits were a lot more creamy. They are just one of the best bases for all additions: cheese, jalapenos, or sweet stuff like cinnamon sugar. Anyway, I make them and eat them.

I use the Alton Brown recipe. Things you need to know: 

The pictures show me making a half batch of this recipe, so if stuff in the picture looks smaller, that's why.

Get the cornmeal that says coarse "stone ground" and use whole milk. Don't try to make substitutions...just don't. Seriously. Don't.  

Ingredients

2 cups water

2 cups whole milk

1 1/2 tsp salt

1/2 tsp pepper

1 cup cornmeal

4 Tbsp butter

4 ounces shredded cheddar cheese(I like mild...personal preference...that's a fourth of the block in the picture)

Add the water, milk and salt together. Bring to a boil.  Immediately when it starts bubbling/boiling, start whisking in the cornmeal very slowly in batches. Adding in batches is important so that each grain gets covered in liquid...long story short, helps with lump management. Turn the heat to low. 

 

Once you have incorporated all the cornmeal, cover and let it cook for 15-25 more minutes. Whisk about every 3 minutes to prevent lumps. Then, add the pepper and butter. Melt the butter completely. 

Add in the cheese in two batches so that it can melt in better. 

Put some cheese on top, and let the magic happen. Yumkins.

What to do with the leftovers? What Cody and I like to call Grit Fritters.

God bless you and your food!