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Shrimp and Grits. Gravy of sauteed onions and peppers, ham and shrimp served over creamy, cheesy grits.
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Shrimp and Grits

Ingredients

  • Shrimp and Grits
  • yield: 4 servings
  • There are as many version of Shrimp and Grits as Carter’s has liver pills. That’s means a lot. Of course the best version is the one you like. My preference is for a gravy that holds sautéed peppers, onions and shrimp. If you’re making this recipe for two, decrease the grits recipe by half. The gravy portion reheats nicely so when you’re ready for the leftovers, all you need to do is make another pot of grits and gently reheat the gravy. After you peel the shrimp, put the shells in a saucepan, cover with 2 1/2 cups of water and simmer for 10 to 15 minutes. Strain and use this as stock for the shrimp gravy. You may skip this step and use commercially prepare stock.
  • Shrimp gravy:
  • 1 pound medium or large shrimp peeled and deveined
  • 1 teaspoon Cajun seasoning
  • 2 tablespoons bacon drippings
  • 1 medium sweet onion thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 1/4 cup ham thinly sliced in matchsticks
  • 1/4 cup all-purpose flour
  • 1/4 cup white wine choose your favorite
  • 2 cups stock
  • Cheesy grits:
  • 2 cups chicken stock
  • 2 cups water
  • 1 cup quick cooking grits
  • salt to taste
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Shrimp Gravy:
  • Season shrimp with Cajun seasoning and set aside.
  • Heat bacon drippings in a large cast iron skillet. Add onion, bell pepper and ham and cook over medium heat until vegetables are soft, about 10 minutes.
  • Sprinkle flour over vegetable mixture and stir. Cook until flour starts to brown.
  • Stir in wine to deglaze pan.
  • Add in stock, stir. Cook until mixture starts to thicken.
  • Add seasoned shrimp to skillet and cook just until pink. Serve over cheesy grits.
  • Cheesy Grits:
  • Bring stock and water to a rolling boil. Whisk in grits. Cook, whisking frequently, until grits have thickened. Add cheese and salt. Stir. Cover and remove from heat until ready to use. Taste for salt before serving.
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