Southern shrimp and grits recipe

Southern Shrimp and Grits recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking for a taste of the South, this Southern shrimp and grits recipe is a must-try. This classic dish combines succulent shrimp with creamy, buttery grits for a comforting and flavorful meal. The shrimp is cooked to perfection with a blend of spices, while the grits are cooked until they are smooth and velvety. Whether you're a fan of Southern cuisine or just looking to expand your recipe repertoire, this shrimp and grits recipe is sure to satisfy your taste buds.

Keywords: Southern, shrimp, grits, recipe, comfort

southern shrimp and grits recipe details

Southern shrimp and grits recipe, recipe Rating: 4.6
Number of votes:111

For the grits:

2 cups water

1/2 cup yellow grits

1/2 cup white grits

2 cups whipping cream

1/2 teaspoon salt

2 Tablespoons butter

pinch of white pepper

pinch of cayenne pepper

pinch of nutmeg

1 cup grated white cheddar cheese

1/2 cup shredded Parmesan cheese

For the shrimp:

6 slices of bacon

1 large clove garlic

1 cup sliced scallions

2 cups sliced mushrooms

2 Tablespoons lemon juice

1 pound peeled shrimp

Tabasco sauce

salt

pepper

Instructions:

For the grits,bring 2 cups of water to a boil. Remove from heat and add 1/2 cup yellow grits and 1/2 cup white grits. Add 2 cups of whipping cream. Return to medium low heat and stir frequently for at least 1 hour. Add salt, butter, and a pinch each of white pepper, cayenne pepper, and nutmeg. Before serving add 1 cup grated white cheddar cheese and 1/2 cup shredded parmesan.

For the shrimp,fry bacon cut in small pieces. In the drippings over medium heat add, clove garlic, scallions, mushrooms, lemon juice, and shrimp. Add in Tabasco sauce, and a generous amount of salt and pepper to taste. Saute onions, mushrooms and garlic. When tender, add shrimp and seasonings and cook until shrimp are pink. Serve over grits.