One of my families favorites during vacations this is shrimp over cheese grits.
For shrimp | ||
Thick bacon slice | 6 , dice | |
Bacon fat | 1/3 Cup (5.33 tbs) (((((((((((((reserved))))))))))))) | |
All purpose flour | 1/4 Cup (4 tbs) | |
Chopped onions | 1/2 Cup (8 tbs) | |
Chopped celery | 1/3 Cup (5.33 tbs) | |
Green bell pepper | 1/3 Cup (5.33 tbs) | |
Fresh thyme/Dried thyme | 1 Tablespoon | |
Garlic | 3 Clove (15 gm) , mince | |
Seafood stock | 3 Cup (48 tbs) | |
Grand diamond all purpose seasoning | To Taste | |
Raw shrimp | 2 Pound | |
Smoked paprika | 3/4 Teaspoon | |
Salt | To Taste | |
Black pepper | To Taste | |
Chopped fresh parsley | 1 Tablespoon | |
Lemon | 1/2 , juice extracted | |
For grits | ||
Low sodium chicken stock/Seafood stock | 4 Cup (64 tbs) | |
Milk | 2 Cup (32 tbs) | |
Grits | 1 1/2 Cup (24 tbs) | |
Grated cheddar cheese | 1 Cup (16 tbs) | |
Salt | To Taste | |
Seasoning/Choice of seasoning | To Taste | |
For garnish | ||
Crispy bacon bits | 1/4 Cup (4 tbs) (((sprinkle))) | |
Chopped green onions | 1/4 Cup (4 tbs) (((sprinkle))) |
GETTING READY:
1.Chop the bell peppers, onions, celery, garlic, green onions and parsley. Set aside. Chop the bacon.
MAKING:
1.Preheat a large skillet over medium-high heat. Cook the bacon until crispy, remove the bacon from the skillet using a slotted spoon and drain on a paper towel.
2.Measure out 1/3 cup of the rendered bacon fat. Pour the measured bacon fat back into the skillet and keep the heat over medium-high heat.
3.Sauté the onions, green peppers, and celery for about 3 to 5 minutes.
4.Whisk in the seafood stock. Whisk until the sauce is combined and the flour is dissolved.
5.Add the shrimp and cook just until the shrimp turn pink, about 5 minutes. Finally, stir in the lemon juice and fresh parsley.
6. Bring the stock and milk to a boil in medium sauce pot over medium-high heat. Quickly whisk the liquid while pouring in the grits. Stir in the grated cheese and season to taste.
7.Place some of the cheese grits on the bottom of a bowl, ladle some of the shrimp over the grits and top with bacon, green onions.
SERVING:
8. Serve and enjoy!