Shrimp & Cheddar Grits
There’s nothing more comforting than a big bowl of South Carolina Shrimp & Grits and this recipe is sure to please all your guests!
- 1 1/2 – 2 pounds (26-30 count) South Carolina shrimp, peeled and deveined
- Cajun/Creole seasoning
- Freshly ground black pepper
- 2 -4 cups chicken stock
- 2 tablespoons butter
- 1 cup grits
- 1 cup half and half
- 4 ounces extra-sharp Cheddar(I’ve been known to add more)
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 Tablespoon chopped green onions
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup half and half cream
- 1/4 teaspoon Worcestershire sauce
- 1/4-1/2 teaspoon hot sauce (I like Crystal)
- 1 slice country ham, OR 4-6 slices bacon- cooked and chopped
Combine shrimp in a bowl with Cajun seasoning, and paprika. Coat shrimp well and set the shrimp aside.
Next, make your grits. In a large saucepan heat 2 cups of chicken stock, and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add 1 cup half and half cream, and cheese. Keep whisking for another 5 minutes or so, until the grits become creamy. Taste grits to see if salt is needed. May need to thin with more stock and half and half. Cover, and turn to low. Don’t let it stick or burn. Whisk occasionally. Take off fire and leave covered to let grits absorb liquid and finish cooking.
Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they’re just done and tender. Don’t overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they’re okay. 😊
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a medium light brown roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the rest of the chicken stock and half and half cream.
Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce.
Then, add your cooked, chopped ham or bacon, and then your shrimp.
STIR until sauce is heated through and thickened.
To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp, and ladle ham/bacon roux sauce over all.
Can garnish with chopped green onion tops, and, or chopped flat leaf parsley!s