Ingredients
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1 1/2
-
1
-
-
1 1/2
-
1 1/2
-
6
-
1
-
1/4
-
1 - 2
-
1/2
-
-
-
-
-
Directions
Charleston Shrimp and Grits,Classic South Carolina fare.,This was delicious! My first time making shrimp and grits, and Im saving this one to make it again. Directions were easy to follow and spot on for amounts. Great balance of flavors. I cut the recipe in half due to not having enough shrimp and it still came out perfectly. My one change was that I accidentally bought quick grits (Gasp! I know!) but just bumped up my cooking time. Thanks for sharing.,Excellent shrimp and grits. A New Years tradition. I add andouille sausage and make my grits with water and half and half.
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Steps
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1
Done
|
Combine Shrimp With Lemon Juice and a Couple of Generous Splashes of Tabasco Sauce; Let Sit While You Begin the Grits and Gravy. |
|
2
Done
|
Make the Grits: in a Large Heavy Saucepan, Bring 6 Cups Water and 1 Teaspoon Salt to a Boil. |
|
3
Done
|
Whisk in the Grits a Few Handfuls at a Time (they Will Bubble Up Initially). |
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4
Done
|
When You Have Added All the Grits, Decrease Heat to a Very Low Simmer and Cook Over Low Heat For 35-40 Minutes, Stirring Occasionally at First and More Frequently Toward the End. |
|
5
Done
|
While the Grits Simmer, Start the Gravy: Fry Bacon in a Skillet Over Medium Heat Until Brown but Still Limp; Stir in the Onion, Green Pepper, and Garlic; Continue Cooking Until Onion and Pepper Are Limp, About 5 Minutes. |
|
6
Done
|
Add in the Scallions; Sprinkle Flour Over the Mixture; Continue Sauting For 5 Minutes Longer. |
|
7
Done
|
Stir in the Stock and Remaining Salt; Cook For 5 Minutes Longer; Remove from the Heat While You Finish the Grits. |
|
8
Done
|
When the Grits Are Thick and Creamy, Stir in as Much of the Butter as You Wish, Followed by the Cheese. |
|
9
Done
|
Add a Splash of Tabasco Sauce and More Salt If Desired. |
|
10
Done
|
Cover the Grits While You Finish the Gravy. |
