Cheesy, a Southern favorite and turned gourmet at many eateries, Shrimp and Grits is good ole fashion comfort food. The keys to a perfect Shrimp and Grits is good applewood smoked bacon, fresh large sized shrimp and extra sharp cheddar. My personal gourmet twist is a hint of rosemary!
Shrimp and Grits
4 cups chicken broth
2 tablespoons butter
2 cups grits
3/4 cup heavy cream
1 1/2 cups grated extra sharp cheddar
5 slices of applewood smoked bacon
2 tablespoons buter
1/4 cup flour
2 cups chicken broth
3 minced garlic cloves
juice from a lemon
1 tablespoon hot sauce
1 teaspoon worstshire sauce
2 teaspoons paprika
pinch of sea sat, fresh cracked pepper
4 tablespoons fresh parsley, chopped
4 tablespoons fresh rosemary, chopped
2 lbs extra large shrimp
Cajun seasoning, garlic salt, pepper
Bring chicken broth to a boil. Add butter, salt and grits. Stirring reduce heat to simmer. Cover and cook for about 6-7 minutes. Stir in heavy cream and cheese. Cover and set aside. Fry bacon until crispy. Remove form pan. Add butter and flour to bacon grease. Stirring, cook for 2 minutes. Add remaining sauce ingredients. Stirring frequently, bring to a boil and then reduce heat to low. Season shrimp with cajun seasoning, garlic salt and pepper. Poach shrimp for 5 minutes in the sauce. Chop up bacon, add to sauce. To serve, dish out grits and top with shrimp and bacon sauce mixture. Add extra parsley as a garnish and have hot sauce on hand for those that wish to add some heat.
Serves 4 with extra for seconds.