CHEESY SHRIMP AND GRITS #MAINCOURSE #SHRIMP
A great Southern dish you can make at home in minutes, Cheesy Shrimp and Grits is a velvety, encouraging bowl of upbeat. Mushy corn meal are topped with a sound aiding of delicate shrimp swimming in a somewhat fiery cream sauce that will keep you diving in for additional.
Watch the video telling you the best way to make Cheesy Shrimp and Grits, at that point look to the base of this post and print out the formula so you can make it at home!
I went through years visiting Hilton Head, SC visiting my relative. It was somewhat of an extravagance having a relative that lived right in the center of "low nation." When I was a young person, I got the opportunity to go through about fourteen days directly outside Charleston and that is the point at which my relationship with the south started. In this way, it had been just about 15 years before I had the option to get down there once more… .however after that I was an incessant guest biking along the coast while the Spanish greenery blew in the breeze around me.
It's a supernatural spot with similarly enchanted nourishment, on the off chance that you ever get the opportunity to visit… you should go. One of my preferred things to eat each time I visited was Shrimp and Grits. What's more, wherever you request it… it's only somewhat extraordinary.
INGREDIENTS
GRITS:
2 cups low fat milk
2 cups water
1 teaspoon Kosher salt
1 cup yellow cornmeal grits
2 tablespoons salted butter
1 cup shredded white cheddar cheese
SHRIMP & SAUCE:
4 slices bacon, chopped
1 1/2 pounds shrimp, peeled & de-veined
1 1/2 cups chopped onion
3 cloves garlic, minced
3 tablespoons cornstarch
1 1/2 cups low sodium chicken broth
1 cup heavy cream
1 tablespoon butter
1 teaspoon cayenne pepper
1 teaspoon hot sauce
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
INSTRUCTIONS
PREPARE THE GRITS:
In a large pot over medium heat, add the milk, water and salt. Bring to a simmer. Whisk in the grits and continue whisking until they begin to thicken. (This will help eliminate lumps.) Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened. Stir in the butter and cheese. Cover and set aside.
PREPARE THE SHRIMP & SAUCE:
In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined platter using a slotted spoon to drain.
Return the skillet to the heat and add the shrimp to the pan. Cook for 1 to 2 minutes on each side. Transfer the shrimp to a platter and keep warm.
Add the onions to the skillet and cook until softened. Stir in the garlic and cook for 1 minute. Sprinkle the cornstarch over the onions/garlic and cook for an additional minute. Whisk in the chicken stock and cook until the sauce begins to thicken. Whisk in the cream, butter, cayenne pepper, hot sauce, salt and pepper. Continue cooking until the sauce starts to thicken more. Return the shrimp to the pan and cook for 3 to 4 minutes- making sure not to overcook the shrimp. Stir in the bacon, green onions and parsley.
SERVE
Spoon about 1 cup grits onto a plate and top with 4 to 5 shrimp. Pour about 1 cup gravy over the shrimp. Repeat with remaining grits and shrimp. Serve immediately.
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