Here is our ever-popular shrimp and grits recipe that I developed for my catering company.  It’s Southern-style and will please even the Savannah and Charleston natives who eat the dish often.  This is a scaled back version from the large recipe that we use for events and weddings, so the quantities may not be exact; you’ll have to use some culinary judgment.  This recipe will serve four and your finished dish will be a thick and rich sauce with perfectly cooked shrimp and a combination of onions and multi-colored bell peppers, spooned over creamy grits.  Seriously, it is really good!

Shrimp and Grits – Southern Style

Serves 4 (about 8-10 large shrimp per serving)

INGREDIENTS

• 1 ½  pounds             Shrimp, Florida Pink, 21-25 — peeled and deveined
• ¼      cup                    Yellow Onion – Small Julienne
• ¼      cup                    Red Bell pepper – Julienned, small
• ¼      cup                    Orange Bell Pepper – Julienned, small
• ¼      cup                    Yellow Bell pepper – Julienned, small
• ¼      pound               Smoked Sausage, Uncle John’s Pride — Cubed
• 2        tablespoons   Butter, unsalted
• ½      cup                    White Wine
• 1        cup                    Heavy cream (or more if necessary)
• 1 – 2  glasses            White wine or Beer of choice (to drink while cooking)
• Creole or Cajun Seasoning — To Taste
• 1         recipe             Creamy Grits (recipe follows)

METHOD

• Season shrimp liberally with Cajun/Creole Seasoning (Emeril’s Essence is good and readily available)
• In a large sauté pan (non-stick is fine), sauté the sausage for 3-5 minutes to brown and render grease,
• then remove (leave the grease).
• Melt 1 tablespoon of butter in pan and add shrimp to pan and sauté for 5-6 minutes until they are pink and curled up (cooked, but not overdone).  Be careful not to overcook, as the shrimp will be added near the end to re-heat.
• In the same pan – melt 1 tablespoon butter then sweat the onions and peppers for 5-10 or more minutes until nearly soft.
• Add white wine and reduce for 5 minutes.  Then add heavy cream and reduce until desired thickness.

Add shrimp back to pan for 2-3 minutes.
Season to taste using salt, pepper and cayenne (or Creole/Cajun Seasoning).

Creamy Stone Ground Grits

(your best bet is to follow the recipe on the package of grits)

• 6 cups chicken Stock
• 4 cups heavy cream (can use whole milk)
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 4 tablespoons butter
• 1 cup stone ground white grits
• 1 pound grated white or yellow cheddar

In a large saucepan, over medium heat, combine the chicken stock, cream, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for about 30-45 minutes, stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits have absorbed all of the liquid, add some additional chicken stock or milk to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and all of the cheese.

Easy method – use Quaker Quick Grits (not instant) and this process should only take 10-15 minutes.  The cream, chicken stock, butter and salt are the most important factors in making these, especially when they are being topped with a shrimp sauce.

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