Shrimp and grits for breakfast/brunch today..I'm using an old recipe <but I've changed it a bit>
<< added after brunch >> This is possibly the best Shrimp and Grits recipe I have ever fixed. I am not in love with the flour coated shrimp but would next time quickly sear the shrimp and add a flour/milk slurry to thicken the sauce. This is an amazing recipe. I'll put a corrected recipe in the recipe section today.
<Now Altered>Best Shrimp and Grits Recipe Ingredients
2 cups
water <shrimp stock made from shells and onion peels, a bay leaf and some scallion tops>
1
14.5 can <1 3/4 cup>
chicken <Turkey> broth
1 can evaporated milk <1/4 cup of 2% milk>
salt and pepper to taste
1 cup grits (
not quick cooking grits) <Jim Dandy quick cooking grits>
3/4 cup
cheddar <Gouda >cheese, shredded
1/4 cup
parmesan <Asiago> cheese, shredded
2 tablespoons butter
1/2 teaspoon Crystal hot sauce (adjust to taste preference)
3 <2> slices bacon (optional)
1 <3/4> pound peeled and deveined <small fresh NBF Georgia white> shrimp
1/4 cup flour
1 cup mushrooms, sliced (optional)
1/2 cup chopped green onions
2 cloves chopped garlic
1/2 cup
chicken <turkey> broth
2 tablespoons lemon juice
1/4 teaspoon <Tabasco> hot sauce (adjust to taste)
lemon wedges Best Shrimp and Grits Recipe Instructions
Bring first 3 ingredients to a boil. Add the grits a little at a time, mixing with a whisk or fork. Reduce heat and simmer for about 10 minutes or until grits become thick. Stir occasionally to avoid lumps. Add salt and pepper, cheeses, 2 tablespoons butter, and 1/2 teaspoon hot sauce. Keep warm.
Cut bacon into one inch pieces. Fry in a skillet until crispy. Remove from skillet and save about 1 tablespoon of the bacon drippings. Crumble the bacon after it has cooled.
Season the shrimp with salt and pepper. Coat in flour. Saute the
mushrooms and green onions in the bacon drippings for about 5 minutes or til tender. Add the garlic and coated shrimp to the skillet. Saute for about 3 minutes, until shrimp are browned. Add all of the rest of the ingredients except for the lemon wedges. Cook for about 3 more minutes, stirring as it cooks.
Take the cooked grits that you've set aside and divide them up into four bowls. Add the shrimp mixture on top of the grits in each bowl. Add crumbled bacon to each bowl. Serve with lemon wedges on the side.
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