Shrimp and Grits #2 - with bacon
September 6th 2014
Shrimp and Grits, version #2
Ingredients:
5 slices of bacon
2 pounds of shrimp
2 cups of grits
1 cup of cheddar cheese
1/2 TBSP paprika
1/4 TBSP chili powder
1/4 TBSP chipotle pepper
Salt and pepper
2 cloves garlic, minced
Chicken stock
2 TBSP butter
2 TBSP green onions (or you could use chives)
1 1/2 cups of grits
3 cups chicken stock
2 1/2 cups of water
Directions:
1. Render the bacon slices in a large sauté pan over medium heat. Remove the bacon and brain on a paper towel.
2. Season the shrimp with salt, pepper, paprika, chili powder and chipotle powder.
3. Boil the chicken stock and water. Add a pinch of paprika and a pinch of salt and pepper to the water. Add the grits and cook for about 7 minutes. Add 1/2 cup cheese, stir.
4. Add the garlic and butter to the pan that you rendered the bacon in with all the bacon grease. Heat over medium for about 3 minutes.
5. Add the shrimp to the pan. Cook just until pink, you don't want to cook them through.
6. Prepare a casserole dish or small ramekins (I used ramekins today) by rubbing them with butter. Add one ladle of grits, then 5-6 shrimp, then another ladle of grits and then top with shrimp, bacon and remainder of cheese.
7. Put in a 400 degree oven for about 5 minutes. Top with green onion and serve.
Note: You want to make your grits a little tight in the pot before you put them into the ramekin. If they are a little loose, they will loosen up even more when you put them in the oven. You don't want to end up with soup.
For a little extra flavor, save the bacon fat that you still have in the pan. Top your ramekin with a little drizzle when it comes out of the oven.
Today I tried a Bud Light Raz-ber-ita! I am so confused. Is it a beer, or is it a margarita? I am not sure I can roll with this one.
Enjoy - whatever your beverage of choice is.
~Julianne
Shrimp and Grits, version #2
Ingredients:
5 slices of bacon
2 pounds of shrimp
2 cups of grits
1 cup of cheddar cheese
1/2 TBSP paprika
1/4 TBSP chili powder
1/4 TBSP chipotle pepper
Salt and pepper
2 cloves garlic, minced
Chicken stock
2 TBSP butter
2 TBSP green onions (or you could use chives)
1 1/2 cups of grits
3 cups chicken stock
2 1/2 cups of water
Directions:
1. Render the bacon slices in a large sauté pan over medium heat. Remove the bacon and brain on a paper towel.
2. Season the shrimp with salt, pepper, paprika, chili powder and chipotle powder.
3. Boil the chicken stock and water. Add a pinch of paprika and a pinch of salt and pepper to the water. Add the grits and cook for about 7 minutes. Add 1/2 cup cheese, stir.
4. Add the garlic and butter to the pan that you rendered the bacon in with all the bacon grease. Heat over medium for about 3 minutes.
5. Add the shrimp to the pan. Cook just until pink, you don't want to cook them through.
6. Prepare a casserole dish or small ramekins (I used ramekins today) by rubbing them with butter. Add one ladle of grits, then 5-6 shrimp, then another ladle of grits and then top with shrimp, bacon and remainder of cheese.
7. Put in a 400 degree oven for about 5 minutes. Top with green onion and serve.
Note: You want to make your grits a little tight in the pot before you put them into the ramekin. If they are a little loose, they will loosen up even more when you put them in the oven. You don't want to end up with soup.
For a little extra flavor, save the bacon fat that you still have in the pan. Top your ramekin with a little drizzle when it comes out of the oven.
Today I tried a Bud Light Raz-ber-ita! I am so confused. Is it a beer, or is it a margarita? I am not sure I can roll with this one.
Enjoy - whatever your beverage of choice is.
~Julianne
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