cedar key shrimp and grits
From maywest 14 years ago
- 45 minutes to make
- Serves 16
oven crisped slices of creamy cheese grits mixed with fresh shrimp scallions garlic covered in a smokey bacon cream sauce
Ingredients
- 1/2 pound med fresh shelled and deveined shrimp leave 3 whole with the tails on for garnish. shopping list
- 2 cups stone ground white grits (not quick cooking ones) shopping list
- 4 cups chicken broth shopping list
- 1cup heavy cream shopping list
- 4 scallions cut into 1/4 inch slices shopping list
- 2 cloves fresh crushed garlic shopping list
- salt and pepper to taste shopping list
- 1/2 cup sharp grated cheddar cheese (2 0z pkg) shopping list
- 1/2 pound hickory smoked bacon chopped shopping list
- 1 large onion chopped shopping list
- 2 cups heavy cream shopping list
- 2 cups whole milk shopping list
- 2 teaspoons creole seasoning mix shopping list
- 1 chicken bouillion cube shopping list
- 3 table spoons all purpose flour shopping list
- 1 table spoon vegetable oil shopping list
- 1 table spoon butter shopping list
How to make it
- this is done in 3 stages
- grits :coarsely chop the raw shrimp and chil
- wash the grits in cold water in a large bowl
- let grits settle to the bottom of bowl and carefully drain off as much water as possible.
- bring broth cream and garlic to a boil in a heavy 4 qt suce pan on high heat slowly wisk the drained grits into the broth
- return to a boil wisking reduce heat to low uncovered for 30 min
- stir frequently it will become thick enough to stand a wooden spoon straight upright
- after the 30 min stir in the shrimp slce scallions and the cheddar
- stir untill the shrimp are cooked through 6-8 min
- season with salt an pepper if needed. taste it.
- oil a 9x5 loaf pan and spoon the grits mixture in spreading evenly.
- cool the grits on a rack then chill uncovered in the refridgerator till firm at least 4 hours but can stay for up to two days.
- for the gravy saute the bacon and onion on modertaly high heat in a heavy sauce pan or dutch oven let bacon get crispy and onion golden
- about 10 min. do not drain the fat!!
- heat the cream, milk, and spice mixture with bouillon cube in a sauce pan to a bare simmer stirring occasionly till cube disloved
- in the bacon an onion pan add flour cook over moderate heat stiring about 1 min now wisk hot cream and simmer wisking untill thickened about 5 min.( you can also chill the gravy for up to 2 days)
- to finally complete run a knife around the edges of the loaf pan invert onto cutting board. cut cross wise into 16 slices 1/2 inch thick
- now place 8 slices on a large greased baking pan using the 1/2 butter half oil mixture brush evenly on baking pan . place baking pan on the broiler rack so pan will be 1-2 inches from heat.
- broil till brown 3-4 min and flip same on other side.brush with oil and butter mixture again before you flip. serve hot with gravy. i sprinkle bacon on top just for extra pleasure. to dress it up butter fly 3 shrimp broil them till done cut 3 chives from the garden or strips of scallion top. but great just the way it comes out with the gravy only/
The Rating
Reviewed by 5 people-
Sounds really yummy!
valinkenmore
in Malott loved it
-
Looks Very good.
five forks
racegirl9j
in Coopersburg loved it
-
~HELLO~
I Really Appreciate the time that You
took to share this 'Incredible' "5"FORK!!!!!
recipe with us here at 'GS'~
I am looking forward to making it during the
Christmas Holidays for my Family~
~Blessings~
~*~m...more
mjcmcook
in Beach City loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "