Shrimp n' Grits by Chef Rachael Afra

 

Shrimp n' Grits

Yields 4 servings Serves 2-4 people

There are many versions of this recipe, mostly it's the heavy seasoning, the liquid you use to cook the grits in, and the sauce can be heavy or light. This dish has a lot of flavor, and when the clanking of the plates is louder than the conversation, you did your job! Enjoy! 

Ingredients:

1 shallot or 1 medium onion(yellow or white)

1 medium yellow pepper

1 medium red pepper

1 medium orange pepper

1 cup coarsely ground grits

3 cup seafood or chicken stock

2 cup of half and half

1 T. bacon fat

2 pounds shrimp, uncooked, peeled, and deveined

8oz. mushrooms(optional)

1 t. minced garlic

1/4 cup butter

1/4c. All-purpose flour

1 cup stock (Chicken or seafood)

1 T. Worcestershire sauce

1 medium lemon, juiced

1 -2 T. Cravin' Creole Seasoning

salt and pepper

Procedure:

1. Clean and cut your vegetables, into small-medium dice. Place aside. 2. Clean your shrimp and drain, sprinkle some salt, lemon juice, and Creole Seasoning. The salt will plump up the shrimp. Place aside. 3. In a deep saute pan, add 1 T. olive oil, turn the heat on to med-high, and add your garlic, onion, peppers, and mushrooms. Let them sweat! 4. Add your shrimp with 1/2 T. of bacon fat, and saute on medium heat. 

Grits:

1. In a separate pot, add your 3 cups of liquid(stock or water), on high heat. Once it starts to boil, add your grits and stir so they won't stick. Add the Half and half, salt, and pepper. Simmer for 20 minutes. Stir your grits! Once they are starting to get smooth and creamy, add the other 1/2T of bacon fat. 

Sauce:

1. In a shallow pan, add your butter and flour, to make a blonde roux. Once the roux is starting to get thick, add 1 cup of stock. Finish it with Worcestershire sauce. Incorporate your sauce into your shrimp and veggies. Let it simmer for 5-10 minutes. 

Chef's note: 

You can add andouille sausage to this recipe, and make the gravy in the same pan you cooked your sausage or bacon in. You can make your roux darker if you like, but keep your eye on it since the butter can burn quickly. If you don't have the holy trinity ( the red, yellow, and orange peppers) it's alright green peppers can work. This is a great dish, and it defiantly comforts your soul! Enjoy!