A little over a year ago, I tried to make Shrimp and Grits for the first time. This was before I started my blog and learned several things about cooking in general. It didn’t turn out anything how it should have. This time turned out MUCH better! The following recipe is what I made:
- 1 1/2 pounds (26-30 count) Wild Georgia Shrimp
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon ground white pepper
- 2 cups water
- 2 chicken bouillon cubes
- 2 tablespoons butter
- 1 cup quick cooking grits
- 1 tablespoon tomato paste
- 3/4 cup heavy whipping cream
- 3 1/2 ounces sharp Cheddar cheese
- 2 tablespoons butter or margarine
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 4 ounces diced pancetta
- 1 sliced green onion
- Season the shrimp and set aside.
- Start preparing the grits. To cook the grits add the water, bouillon cubes, and butter to a medium saucepan and bring to a boil. Slowly add the grits and stir with a wire whisk for about 5 minutes. Then, add the tomato paste, cream, and cheese. Keep whisking for another minute or two until it becomes creamy.
- Melt 1 tablespoon butter in a large skillet and saute garlic and diced pancetta for about 1 minute. Add the shrimp and cook just until done. Remove and set aside.
- Add 1 tablespoon butter to pan and melt. Add the flour and cook several minutes until it reaches a medium-tan color. Then slowly add the chicken stock and cream. Whisk together for about 2 minutes, then whisk in Worcestershire and hot sauce. Set aside.
- Spoon grits onto plate and top with shrimp and sauce. Garnish with green onions.
Baby Girl approves!