Monday, May 3, 2010

Shrimp and Grits

I got this recipe from my friend Linnea. This is NOT a recipe for a night that you don't have a lot of time. It is more for a day that you want to spend cooking. You can prepare some of the recipe the night before to save you on the day you plan to serve this meal. This one will really impress dinner guests. It rivals some of the best southern shrimp and grits that you can find at a restaurant.

8 servings - I actually count this as more like 6 servings if I'm making them for dinner

*1 cup of rinsed stone-ground grits (to rinse grits - pour your measured grits into a bowl, fill with lots of water and stir it up, skim off or pour off the dirty stuff that floats to the top when all the good stuff sinks)
* 1 c water
*7 cups of whole milk and half and half (I use about 2 cups half and half, 5 cups of whole milk, but you could do whatever you want)
*half a stick of butter
*a lot of garlic pepper (more than a tablespoon- but you'll have to do it to your own taste)
* salt to taste (takes a lot more than you want to add)

cook on medium low, covered, stirring every 4 minutes until it starts boiling, then turn to low, keep stirring every 4 minutes, keep covered between stirrings unless you feel like it needs to thicken up quickly. Generally I cook these for about 2 hours. Be careful, you can easily end up with a pot that needs to soak for a whole week if you don't stir often!

Shrimp and sauce:

serves about 6. can be stretched to serve more with more shrimp.

fresh peeled and deveined shrimp - about 3 pounds
one pack bacon
one pack of kielbasa
one large white or sweet onion
one pack of sliced mushrooms
one red bell pepper
one bunch of green onions
5 lemons
fresh basil (a few leaves)
one bunch of fresh parsley
parmesan cheese to garnish
Tony Chachere's seasoning

I'm going to estimate, because I don't REALLY use a recipe when I do this. There is a TON of chopping to do the night before if you want it to be really much easier the day of, but either way, it's going to take the full two hours that the grits cook. Peel and de-vein shrimp before you start.

In your biggest skillet or frying pan, cook one package (prob one pound or less) of bacon. As it gets really crispy, remove it from the pan and cool on paper towels. Leave half or so of the grease in the pan. Add one chopped sweet or white onion and about five or six cloves of diced garlic while on medium to low heat. stir a few minutes. add one chopped red pepper. stir for a couple of minutes. Add one package of sliced mushrooms (these can be omitted if you don't like mushrooms, but I think they add a lot) stir and let cook for a while, allow the grease to soak into the mushrooms a little and when they start to get softer, add one sliced polish kielbasa (or more if you really like a lot of sausage in your shrimp and grits) and then the crumbled bacon. add the juice of one full lemon, really squeeze it out. after this cooks for a few minutes, add about one small bunch of green onions, chopped. add the juice from another lemon. After this concoction simmers, covered, for about 15 minutes (all the while, stirring every few minutes), add about four or five large leaves of fresh basil, cut into pieces. When you are getting to the point where you are ALMOST ready to eat, add the shrimp (probably 3 pounds is good ? You will have to decide based on how many people and how big the shrimp are. I like people to have several shrumps on their plate with the sausage and grits and sauce. yummy! Then I pretty much cover it on and off, stirring, until the shrimp is cooked. Maybe ten minutes, depending on a lot of things. You will probably want to add the juice from about two more lemons while the shrimp are cooking. Generously sprinkle with cajun seasoning (I use Tony Chachere's) which gives a good kick - unless your audience is spice-shy. Be careful with the Tony's if they don't like a little kick. Add salt and pepper to taste, but I usually don't feel I need to add any. Last thing: throw a couple of handfuls of chopped fresh parsley into the skillet and stir it in.

On each plate: Grits, some shrimps and sauce, another little handful of chopped parsley, and garnish each plate with some fresh shredded parm cheese. Yum yum!

1 comment:

  1. We love shrimp and we love grits and this looks to be a great recipe! Thanks for using our seasoning. We hope to try your recipe soon!

    Sales & Marketing Assistant
    Tony Chachere's Creole Foods