Shrimp and Grits

Shrimp and Grits

Saute 1 sliced onion and 1 green bell pepper in 2 tablespoons bacon drippings until the vegetables are soft and starting to caramelize.

When veggies are ready, add two tablespoons flour, stir until flour has started to brown.

After flour has browned, slowly add 2 cups chicken or seafood stock stirring until thickened. Add peeled and deveined shrimp and cook until shrimp is pink, about 3 minutes.

Serve over cheese grits. A dash or two of Tabasco sauce is optional.

For grits:

2 cups chicken stock

2 cups milk

1 cup quick cooking grits

salt to taste

1 cup shredded cheddar cheese

Bring stock and milk to a boil.  Slowly pour in grits WHISKING constantly to prevent lumps.  After grits have started to thicken but are a little thinner than you would like the finished product to be, cover and remove form heat.  Let sit for at least 5 minutes.  Keep warm.  Just before serving, stir in cheese until melted.  Taste for salt.

For shrimp:

1 pound peeled and deveined wild caught shrimp (I use medium or large)

2 tbsps bacon drippings

1 onion, peeled and sliced thin

1 green bell pepper, sliced thin

2 tbsp. flour

2 cups stock, chicken or seafood

salt and pepper to taste

Tabasco sauce

Add bacon drippings to pan and heat.  Add onion and pepper slices and saute until soft and starting to caramelize.  Stir in flour and brown.    Slowly pour in stock, stir until thickened.  Add shrimp and cook until pink, about 3 minutes.  Taste for seasoning and adjust.  Serve over hot cheese grits.  Add Tabasco sauce if desired.

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