Southern Shrimp and Grits

Author

Cammy Wooddall adapted by Helen Park

Servings

6

Category

Main Course

Ingredients

• 2 Tbsp olive oil
• 1 pound of large shrimp, deveined, and shells reserved for the broth
• ¼ cup diced cut bacon, from thick slices
• 2 Tbsp butter
• 1 small onion, diced
• 1 small red pepper, diced
• 1 small green pepper, diced
• 2 tsp granulated garlic
• 3 tsp Sheba blend, divided
• 2 Tbsp regular or gluten free all-purpose flour
• 1 cup broth (see recipe below)
• Tabasco sauce, about 20 splashes or to taste
• 2 Tbsp fresh lemon juice
• 2 Tbsp roughly chopped parsley
• 1 cup corn grits (see Recipe Notes for recommendation)
• 4 cups of shrimp broth (recipe below)
• 4 oz of cream cheese
• 2 Tbsp butter
• ½ tsp fine sea salt
• ½ tsp ground white pepper
• 5 cups of chicken stock, vegetable stock, or water
• Shrimp shells, from the shrimp above
• 2 Tbsp vegetable oil
• 1 bay leaf

Directions

1. In a heavy bottom saucepan heat the oil and give the shrimp shells a quick pan roast until they are opaque and golden but not browned.
2. Cover the shells with the liquid, add the bay leaf and bring to boil. Simmer for 20 minutes, and strain through a fine sieve.  The resulting liquid should be 5 cups or a little water can be added to make up the difference.
3. In a heavy bottom saucepan, bring 4 cups of the broth and 1 cup of grits to boil, stirring constantly to ensure the grits do not stick to the bottom.
4. Once the pot reaches a boil, reduce the heat to low and cook covered, stirring and scraping the sides and bottom with a silicon spatula to avoid sticking and burning for 20 minutes or until the grits are tender. Turn off the heat and leave uncovered until ready to finish the grits (once the shrimp and sauce are done).
5. In a heavy bottom skillet or Dutch oven, heat the olive oil until shimmering.
6. Blot the shrimp with paper towel to dry any excess moisture and toss in a small bowl with 1 teaspoon of Sheba and 2 pinches of fine sea salt to season.
7. Sear the shrimp on both sides quickly to golden brown, leaving them uncooked in the center, and remove from the pan.
8. Add in the bacon, butter, onion, peppers, granulated garlic, and remaining Sheba and cook over medium heat until just softened.
9. Add the flour and stir to combine well.
10. Add the broth, scraping up any browned bits back into the sauce, and bring to boil.
11. Reduce the heat to simmer and add the shrimp back to finish cooking. Add the tabasco, lemon juice, and roughly chopped parsley.  Remove from heat and finish the grits.
12. The grits should still be warm from cooking.  Turn the heat on to low to heat gently and stir in the salt, white pepper, butter, and cream cheese until combined well and warmed through.
13. Plate the grits and top with a few shrimp and sauce if plating each serving individually or go family style by smoothing the grits onto the bottom of a 2"-3” deep serving dish and topping with the shrimp and sauce and everyone can serve themselves.