Wednesday, November 13, 2013

Shrimp & Grits

We picked up the recipe on a trip to Charleston, SC several years ago.  It has become a staple in our home.  We went to a cooking class at a place called Charleston Cooks! Maverick Kitchen Store.  This is my revised version of the recipe.

Shrimp Stock
shrimp shells
bay leaves
black peppercorns
white wine
1 tsp oil
water/chicken stock

Throw everything into a stock pot, cover and boil.  Strain.  Now you have shrimp stock.
*Tip: freeze the shrimp shells until garbage day so they don't stink up your trash.

stone ground yellow grits (white grits work too, but yellow are best).
heavy cream
chicken stock/broth (water if you must, but this makes them more rich)
corn (handful or so for texture)
garlic/garlic powder

Melt butter.  Add garlic and sauté.  Add cream.  Bring to boil. Add grits.  Add a handful or two of corn.  Add salt and pepper.  Stir until grits are tender.  Add more cream or stock to then out as needed.
*Tip: these grits are best served as soon as they are ready.  Once they sit, they will get stick together.

shrimp (peeled)
bacon (5 strips)
smoked sausage (in place of bacon or in addition to the bacon)
shrimp stock

Fry bacon.  Set aside to cool. Sauté sausage then set aside.  In same skillet, add diced onion and garlic.  Sauté until onions are translucent.  Add a small amount of stock to deglaze the skillet.  Add remaining stock.  Add sausage.  Chop bacon then add to stock.  Bring to boil then let simmer for a few minutes to let flavors mesh.  Add shrimp.

Dish grits into a bowl.  Add Shrimp and sauce.  Enjoy.

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