This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Monday, May 13, 2013

Shrimp and Grits

This A.M. I wasn't sure what to name this post. 'Shrimp Poached in Bacon Grease Gravy Over Grits with a Pound of Extra Sharp Cheddar Cheese' didn't really have a ring to it. Neither did 'A Heart Attack Waiting to Happen/Shrimp and Grits'. I did almost go with 'Southern Fat-Ass Shrimp and Grits' but at the last minute decided on keeping the post title simple, calling it simply 'Shrimp and Grits'.

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
teaspoon salt
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.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...