Shrimp and Grits
Recipe courtesy Steve of Steve’s Famous Foods
Recipe Summary: Moderate
Prep Time: 30 min
Cook Time: 20 min
Yield: 4 to 6 servings as a main
Ingredients:
Shrimp:
· 1 1/2 pounds (26-30 count) Shrimp, peeled and deveined
· 1 tablespoon Steve’s HEAT
· 2 tablespoons paprika
· 2 tablespoons dried Italian seasoning
· Freshly ground black pepper
Grits:
· 2 cups water
· 2 chicken bouillon cubes (recommend: Knorr)
· 2 tablespoons butter or margarine
· 1 cup quick grits (recommend: Quaker)
· 1 tablespoon chili sauce
· 3/4 cup heavy whipping cream, reserve more to thin the grits
· 3 1/2 ounces shredded extra-sharp Cheddar
Sauce:
· 2 tablespoons butter or margarine
· 1 tablespoon minced garlic
· 3 tablespoons all-purpose flour
· 1 cup chicken stock
· 1/2 cup heavy whipping cream
· 1 teaspoon Worcestershire sauce
· 1/2 teaspoon hot sauce (recommend: Tabasco)
· 1 slice sugar-cured country ham (optional)
Preparation:
First, season the shrimp.
1. In a small bowl, combine Steve’s HEAT, paprika, Italian seasoning and salt and pepper, to taste.
2. Sprinkle the spice mixture over the shrimp, toss to coat well and set the shrimp aside.
Next, make your grits.
3. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil.
4. Slowly add the grits, whisking often with wire whisk for 5 minutes.
5. Add chili sauce, cream, and cheese.
6. Keep whisking for another 2 or 3 minutes until the grits become creamy.
7. Don't skimp on the butter and the cream, folks.
Now sauté the shrimp.
8. In a large sauté pan, melt 2 tablespoons of butter.
9. Add minced garlic and stir for 30 seconds.
10. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook.
11. Remove the shrimp from the sauté pan and set them aside in a bowl.
You can taste 1 or 2, to see if they're okay.
You might want to cut them into bite-sized pieces.
The roux is next.
12. With all those wonderful drippings from the shrimp in the sauté pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux.
13. Cook for 10 to 15 minutes or until the roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream.
14. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce.
15. Set aside.
And last, a little country ham. – This step is optional
16. Cook 1 center slice of sugar-cured country ham in a sauté pan, and cut into tiny cubes.
To serve, and this is the best part!
17. Place a few heaping spoonfuls of steaming cheese grits onto a plate,
18. Top with several sizzling shrimp.
19. Drizzle that wonderful roux sauce over top of the shrimp, and
20. Sprinkle on a few cubes of country ham. (Optional)
21. Watch their faces !