pandjlocke - Posted - 02/02/2011:  14:16:17

I posted this once before, but can't fins it in the archive, so here it is again. Enjoy! It's really tasty.

Shrimp and Grits



Prep Time:
15 Min
Cook Time:
1 Hr 20 Min
Ready In:
1 Hr 45 Min

Yield 6 servings

Ingredients

* 1/2 cup Worcestershire sauce
* 1/4 cup hot pepper sauce
* 1 (48 ounce) can chicken broth
* 1 1/4 cups stone-ground corn grits
* 1/2 cup half-and-half cream
* 3/4 cup whole milk
* 2 tablespoons canola oil
* 1 (16 ounce) package smoked sausage, sliced diagonally into 1/8 inch slices
* 1 (8 ounce) package sliced fresh mushrooms
* 1/3 cup chopped fresh tomato
* 1 pinch kosher salt
* 1 bunch green onions, chopped
* 1 pound uncooked shrimp, peeled and deveined
* 1/3 cup chopped fresh flat-leaf parsley
* 1/2 cup shredded Monterey Jack cheese (optional)

Directions

1. Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.
2. In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.
3. Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
4. Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.

pickNgrin - Posted - 02/02/2011:  14:17:30

Missed it the first time. Looks great!

-matt

KE - Posted - 02/02/2011:  14:18:54

Thanks for re-posting this. I've used this recipe, and it is one of the best meals I've had at home, or any fine restaurant.

raybob - Posted - 02/02/2011:  14:33:06

What pickNgrin said. Thanks!

dat - Posted - 02/02/2011:  14:52:12

I saw it last time but didn't try it, I think I'll have to try it now

dflowers - Posted - 02/02/2011:  15:08:47

Last year, we visited Charleston, SC. Beautiful city. I tried shrimp and grits for the first time. Unbelievable, folks. Thanks for the reminder. I plan to make this dish for my bride.

KE - Posted - 02/02/2011:  15:09:59

I found my review of your recipe in the archives, here:

banjohangout.org/archive/166274

I believe your recipe was posted in a thread on the subject of grits.

brokenstrings - Posted - 02/02/2011:  20:16:22

I've fixed shrimp & grits out of some book on grits, but I could swear it didn't have Worcestershire sauce because I hate the stuff and never have it around. But in any case, good on you for spreading this recipe, which isn't nearly well enough known.

Mopick - Posted - 02/03/2011:  05:30:35

Southern favorites. Shrimp and grits. Oh man I can't wait.





Randy

dawgdoc - Posted - 02/03/2011:  06:33:05

Yep, most certainly on my list very soon. Thanks!

rinemb - Posted - 02/03/2011:  08:54:02

Perhaps a simple alternative to the great recipe above.
I can't remember if I have submitted this before. But this recipe is a popular family fav. of a friend of mine from the deep South:

ANGELA’S NASSAU GRITS

2 ½ cups quick-cooking grits (not instant grits!) in approximately 2 quarts water
1 large can (28 oz) chopped, diced, or crushed tomatoes
½ lb bacon, fried crisp [see option for shrimp]
1/3 lb ham, chopped fine
1 medium onion chopped
1 jalapeno chopped
¼ cup butter
½ tsp Italian seasoning, 1 pinch salt, and 1 tsp black pepper



• Fry bacon and then crumble.
• Cook (as per directions on container) grits until slightly thickened.
• Add spices and butter to grits and stir.
• Add the diced tomatoes, stir.
• Add crumbled bacon, chopped ham, onion, and jalapeno, stir until thickened.
• If you want grits a little more red, or if they are a little too thick, add 8 oz canned tomato sauce.


Can use shrimp versus bacon and ham.
Can substitute in chopped green onions (about ½ cup) instead of regular onion.