Shrimp & Grits

by Teresa Torrella

 

INGREDIENTS:  LOVE - The Most Important Ingredient

 

Shrimp:

1 ½ lb Shrimp

4 Slices Thick Bacon

½ Small onion diced

½ Red pepper diced

2 Cloves garlic diced

1 Tsp lemon juice

1 packet Ca C’est Bon

Roux:

Jeddy’s Seasoning

2 tbsp Butter

2 tbsp Flour

1 cup Cream

Grits:

1 ½ cups Water

¾ cup Whole milk, plus more as needed

¼ cup Heavy cream

3 tbs Unsalted butter ½ tsp salt, to taste

¾ cup Yellow or white corn grits (not instant) - (if you have a dry container vitamix - I fine grind brown rice and make my grits with these)

Option: Add clove garlic minced to grits Option: Add ¼ cup cheese to grits ~  

LOVE - The Most Important Ingredient!

1-Combine the water, milk, cream, butter, salt, and Jeddy’s Seasoning in a medium saucepan with a tight fitting lid over medium heat and bring to a simmer. (Add cheesy grit option now)

2-Stir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. Cover, r move from heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. Whisk until smooth, taste, and add more salt and Jeddy’s as needed. Whisk in add’ll milk as needed

3-Make a roux. Dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Pour in approximately one-fifth of the quantity of cream and allow to boil without stirring. Stir until the mixture blends smoothly, beat vigorously and add the remaining cream,, mix well after each addition

4-Toss Shrimp in Jeddy’s Seasoning and olive oil. Saute until form a “C” if they form an “O” they are over cooked. Set aside.

5-Saute bacon, onion, red pepper. Once onions are tender add garlic, lemon and packet of Ca C’est Bon Cajun. Remove from heat.

6-Toss shrimp into vegetable mixture.

7-Place grits in bowl, spoon shrimp and veggies over then spoon roux over. Sprinkle with Chives.