You don’t have to be afraid of serving grits anymore after reading this recipe. This has all the solutions to your grits-making problems. Believe me, it’s the method, it’s not you. You will finally have the chance to make the perfect grits.
Our friend over at Baker Kitchen Co. has this to say about this recipe:
“Let’s be honest family, grits can be…well… gritty. And beyond the graininess, I’ve seen grits mishaps where the grits turned out to be just one big lump. It was like a styro foam lollipop with a wooden spoon sticking out of the bottom. Sad times indeed. I say you deserve better from your grits.”
Grits need a bit of a nitty gritty concentration when making. As much as I love grits, I always find myself hating the way I prepare them. They’re just a pain in the neck to prepare because they turn into something not to Grits-like whenever I prepare them. However, this recipe has all the solution to your Grits problems!
Ingredients
Shrimp and Gravy
1.5 lbs jumbo shrimp deveined, without heads if desired
4 strips Hormel thick cut bacon cut into lardons
3 green onions chopped; white ends only
2 cloves garlic finely minced
2 cups College Inn chicken stock (or seafood stock)
1 red bell pepper cut into strips
1/2 cup dry sherry wine
1 tsp Wesson cooking oil
1 teaspoon Gold Medal flour
McCormick cajun seasoning
1 pinch McCormick thyme
Morton salt
McCormick pepper
1 cup Quaker stone ground grits
1.5 cup Borden heavy cream
1 cup water (or chicken/ seafood stock)
3 tsp Land O Lakes butter
1/4 tsp McCormick garlic powder
1 cup Colby jack cheese grated; (or hoop cheese)
Morton salt
McCormick pepper
Instructions
Grits
Bring water and heavy cream to boil with garlic powder and butter. Add a little salt and pepper as desired
When the heavy cream mixture has reached the boiling point, add grits and turn heat to low. Cook for at least 30 minutes while stirring often with a whisk and adding extra water as needed to get grits to the desired creamy consistency.
Add cheese and stir well.
Shrimp and Gravy
Heat skillet or sauté to medium. Add cooking oil and bacon. When fat renders from the bacon and it becomes crisp, remove it and place it on a paper towel.
Add garlic, bell peppers, and onion to the skillet. Sauté for 2-3 minutes.
Add dry sherry. Cook until the mixture reduces by half.
Add flour. Stir while adding the stock. As the sauce thickens, add shrimp and cajun seasoning. Turn the heat to low and cover skillet. Cook 2-3 minutes.
Serve over grits and garnish with bacon lardons.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Shrimp curl when they cook, but if your shrimp has curled so tightly that there is no space in the center, you’ve got yourself some rubbery overcooked shrimp. So don’t overcook your shrimps. 2 to 3 minutes is enough.
Thanks again to Baker Kitchen Co. for this amazing recipe.
