Bless Your Heart Shrimp And Grits
From keni 13 years ago
- 1 hour to make
- Serves 4-6
Shrimp and Grits is a southern classic. This is my version of this rich, sinful, dish..it is not for the faint of heart and it's a diet buster, so consider it a treat and make it for a special occasion. This is also my "main dish" contribution to our Compass Challenge in our group. Read more To create a dish to represent your interpretation of each of the 4 regions of the Continental US. See less
Ingredients
- 4 cups water shopping list
- 2 cups half and half shopping list
- 6T butter, divided shopping list
- 1 1/2 cups grits(stone ground, if possible) shopping list
- 1/2 cup asiago cheese shopping list
- 1lb med/large shrimp, peeled and deveined(can sub crawfish or lobster meat, if desired) shopping list
- 2 green onions, chopped shopping list
- 1/2 pound cooked andoullie sausage(links, if possible, sliced) shopping list
- 1 1/2 cups heavy cream shopping list
- dash of hot sauce shopping list
- Kosher or sea salt and fresh ground black pepper shopping list
How to make it
- In medium, heavy saucepan, bring water, half and half and 4T butter to a simmer.
- Whisk in grits and stir well to combine.
- Continue simmering for about 40 minutes, whisking frequently(if you leave it more than a couple minutes at a time, some will stick. It's not "ruined", but you will not have a full expected servings when done :) You can turn your back and slice some sausage, just don't turn your back and peel a pound of shrimp! :)
- When grits are nearly done, add butter to heavy skillet(I use cast iron) and toss in shrimp and sausage. See Photo
- Cook til shrimp is just turning pink, then add cream, green onions, hot sauce and salt and pepper.
- Simmer until reduced by half. Mixture will also thicken a bit upon cooling.
- When grits are done, turn off heat, add Asiago cheese and cover See Photo. Don't mix in, just cover the pot and set it aside while the cream sauce finishes.
- Stir to mix cheese into grits just before serving.
To Serve
- Scoop out about 1/2-3/4 cup grits on serving plate and top with a spoonful of the shrimp/sausage/cream sauce.
- ***this is also actually really, really nice served alongside a fantastic filet mignon. Lessen the portion size significantly, and call it your veggie AND your starch side! Add a small green salad and you have a high dollar full meal, out...but in! :)
The Rating
Reviewed by 1 people-
bless your heart is southern for, dang that's some good grits!
gderr
in loved it
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" It was excellent "