Honestly, the closest thing to shrimp n grits that I’ve ever had at a restaurant was at a historic Inn in Savanah, GA. as a grit wedge kind of thing with a white cheese sauce. This….is nothing like that. This recipe is what I think shrimp n grits probably tastes like in a general aspect. It’s super fast recipe and is absolutely delicious, if I do say so myself. So, here it is, my personal take on shrimp n grits in a hurry.
The Sauce:
1 lb. small shrimp, peeled and devained
¼ c Easy Creole Seasoning
4 pc bacon, diced
2 c water
1 tsp chicken bullion
1/2 tsp beef bullion
2 tsp worschester
1 tsp Tabasco
Pepper to taste
Slurry:
1 tbs flour
2 tbs water
The Grits:
4 pkgs single serving plain grits
1 c Monterey Jack cheese, shredded
The Garnish:
¼ c green onion, sliced
1 tbs parsley, chopped
Place shrimp in a bag with the creole seasoning. Mix well to coat shrimp thoroughly. Marinade in the fridge for 1 hour. Cook bacon in a large sauté pan until crispy. Remove from pan and set aside, leaving bacon grease. Sear the shrimp in the bacon grease on high heat. Remove from pan. Add remaining ingredients. Bring to boil and reduce to a hard simmer. Return the bacon and shrimp to the pan. Make a slurry with the flour and water by mixing together ‘vigorously and completely’ in a coffee mug or small bowl. Whisk the slurry into the sauce. Once the sauce thickened, lower the temperature to low heat and begin cooking the grits as directed on the package. I usually heat them up in the microwave in individual bowls. If you decide to cook the grits in 1 bowl or pot, make sure to divide onto 4 individual plates. Once the grits are cooked, add ¼ c cheese to each bowl and mix. Make a well in the center of each mound and divide the sauce equally. Garnish with green onions and parsley.
Girl-Chef Tastes 