March 15, 2022
Shrimp & Grits
Rick's wife, Lisa, took a trip to South Carolina and tried shrimp and grits for the first time. When she came back, she asked that Rick make it for her. Rick had made versions of this dish in the past, but used her description and feedback to perfect this recipe.
That's some tasty teamwork!
· 1 lb shrimp 16-20
· 1 package Andouille Sausage (suggest Johnsonville)
· 5 strips of Bacon cut into pieces
· 1.5 cups or 3-4 tomatoes
· 1 cup scallions
· 5 cloves of garlic minced
· 1 cup Shrimp stock (I use chicken stock and boil the shrimp shells for 10 minutes in it)
· Grits (1 cup grits with 2 cups water and 2 cups milk or per package description) Quaker old fashioned grits. You might have to add more liquid at the end if they are too thick.
· Cajun spice of your choice (I recommend - Slap Ya Mama or Tony Chacheres Creole)
1. Grits – In a 3-4 Qt sauce pan cook for 15 to 20 minutes then add 4 tablespoons of butter and 1+ cup of your favorite cheese. I use Boars Head pepper jack and a few slices of Kraft American, but also think pimento cheese would be excellent.
2. In a frying pan, brown the bacon and remove.
3. Cook shrimp for just a minute on each side in the bacon grease and remove. Don’t overcook.
4. Slice and brown the sausage in the same pan and then add the tomatoes with Cajun spice (a few dashes) and cook for 5 minutes.
5. Add the garlic and half the scallions and cook for a few minutes then add the stock, shrimp and bacon.
6. Plate a few scoops of the grits and add the shrimp/sausage mixture over with the remaining scallions to garnish.
7. Eat & Enjoy!