Shrimp and Grits
"If you visit Charleston, SC, you will discover many, many variations of this recipe. In fact, I rarely make it the same way twice but I love every one of them"
photo by chefilini
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb shrimp
- 4 slices bacon
- 1⁄2 medium onion
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 medium jalapeno pepper
- 1⁄4 red pepper
- 1⁄4 teaspoon Lawry's Seasoned Salt
- 1⁄4 cup all-purpose flour
- 1 stalk green onion
directions
- Cut up the shrimp into thirds and season with Season Salt and set to the side. Make sure you keep the shells. Put shells in enough water to cover and boil until pink. Discard shells and keep the water.
- Fry the bacon in a medium skillet and set aside to drain. Reduce the drippings to approximately 2 tablespoons.
- Finely dice the onion, red pepper and jalepeno pepper.
- Saute the onion jalepeno pepper and red pepper until soft. Sprinkle the drippings and veggies with 2 tablespoons of flour and make a roue.
- Pour the shrimp water over the roue until smooth and creamy. Add the chopped shrimp and cook on low until shrimp turn pink. At the last minute, crumble the cooked bacon and stir into the shrimp and gravy. Remove from heat.
- Pour over a bed of hot white rice. Before serving, finely chop the green onion and sprinkle on top.
- Serve on a bed of rice (jasmine works well).
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Reviews
-
Shrimp and grits to me brings back memories of New Orleans. I reduced the recipe to 2 servings and seasoned the shrimp with Cajun Seasoning. This was served over stone ground grits for a wonderful brunch. Made for *PAC Spring 2008*
RECIPE SUBMITTED BY
I love to cook. Although my husband works as a General Manager in a full service restaurant, I still enjoy preparing his favorite "soul food" recipes just "like Mama used to make". My favorite recipe is a Shrimp and Grits recipe that I learned from relatives in Charleston, SC.
I don't bake much although I would love to have someone give a good and easy biscuit recipe. My favorite recipes are beans and greens and I like to experiment with soups alot. Last week I made another variation on my famous Chicken Corn Chowder. Sometimes I make it Shrimp and Corn Chowder.
I enjoy checking out the recipes on this site especially looking at the different comments from other "chefs" who have tried the recipes.
I'll be posting my own favorites shortly, but I'm working at a Children's hospital during the night shift and we are working at rolling out a new software program.
Talk to you soon.
