Matt's Shrimp and Grits

Recipe by tejas
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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Shrimp Stock.
  • After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
  • Strain and reserve.
  • For the Grits.
  • Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
  • Continue to cook for another 15 minutes. Season with salt and pepper.
  • (Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
  • For the Shrimp Sauce.
  • Heat a sauté pan over medium-high heat. Add bacon and render for 2-3 minutes. Add garlic and onion and cook 3 minutes. Add Peppers and cook another 2 minutes.
  • Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
  • Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
  • Season sauce with Worcestershire, vinegar, and finish with S&P.
  • For the Shrimp.
  • Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
  • Saute shrimp over high heat until crisp and cooked through.
  • For Plating.
  • Center the grits in the middle of a bowl. Place desired serving of shrimp over top of the grits and ladle shrimp sauce around the grits. Garnish with freshly mince parsley (if desired).
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