Shrimp and Grits

Shrimp and grits is a traditional dish that originates in the Lowcountry of the coastal Carolinas and Georgia in the United States and was originally purposed as a breakfast dish using ground hominy.

Later, southern restaurants and chefs began to elevate the dish, and now it is a foodie favorite with as many varieties as you can count, ranging from stir-fried shrimp and veggies to more of a saucy shrimp (our preference) being ladled over luscious creamy cheesy grits.

We like to mix our house made KJ’s Louisiana Hot sauce into the sauce mix as it’s got SO much more added flavor than store-bought (yes I know I’m partial but it really does! click here to order).

Here is my version.

Shrimp and Grits

 

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Ingredients

• FOR THE GRITS
• 2 c. chicken broth
• 1 c. milk
• ½ t. salt
• 1 c. grits (not quick cooking - I used Bob's Red Mills)
• 2 T. butter
• ½ c. Monterey Jack cheese (or to taste
• ½ c. grated Parmesan cheese

FOR THE SHRIMP/SAUCE

• ½ c. chopped bacon
• 1 lb. Large peeled and deveined raw shrimp,
• 2 t. Tony Chacheres Creole Seasoning Mix
• 2 T. olive oil, divided
• 3 T. chopped onion
• 1 c. fire roasted tomatoes
• 1 (4 oz.) can diced green chiles
• 1 c. chicken broth
• 2 T. Louisiana hot sauce (or to taste)
• 2 green onions, chopped

Instructions

1. TO MAKE THE GRITS:
2. Follow package directions of grits by adding chicken stock or broth and milk, salt and bringing to a simmer. Once simmer starts, cover and cook grits according to package directions, stirring often to prevent sticking and burning on bottom of pan. Remove from heat and stir in cheeses and butter. Mix well.
3. FOR THE SHRIMP/SAUCE
4. Toss shrimp in bowl with Tony Chacher's Seasoning and mix well to coat all shrimp.
5. Heat 1 tablespoon of the olive oil in skillet and cook bacon over medium high heat until crisp
6. Remove to a plate.
7. In bacon drippings, cook shrimp turning after about a minute. You will also be cooking them again in sauce so you want them a little underdone.
8. Remove shrimp to a bowl
9. In same pan, add the additional tablespoon of olive oil and the ham and onions, stir over medium heat until onions are soft and beginning to brown.
10. Add tomatoes, chicken broth, green chiles and bay leaf, and hot sauce. Cook over medium high heat, stirring often to thicken, about 5-7 minutes.
11. Spoon grits into bowl
12. Ladle Shrimp/Sauce over grits and top with chopped green onions as garnish

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