Shrimp and Grits
I discovered this gem at my local Fall Festival a couple of years ago. Harmacy Hot Sauce had a booth with taste-testing, and it was all over from there. I have never tasted something quite like these hot sauces before. You’ve got to think way beyond Crystal and Valentino’s. These hot sauces embody the whole gastronomy experience. If you’re not a foodie now, you will be, if you’re able to get your hands on one of Harmacy’s Hot Sauces.
Look at those colors! These three jars are just a few of the varieties offered.
You don’t “have to” have this hot sauce for the recipe, but please, go beyond a jar of salsa. Find something that tastes of chiles and garlic, with some smokiness, a tinge of heat, and slight fruitiness. I know. If you’re thinking, where would I possibly find that?? You can order the jar I prefer, or look in the international aisle of your grocery store for another option.
Shrimp and Grits is a “lowcountry” dish, quite popular in the south-eastern states. This dish could be called an “ultimate comfort food.” It’s so delicious! Yes, there are multiple components to creating this meal, but, It. Is. So. Worth. It. Creamy, cheesy grits with smoky bacon and flavorful shrimp in an AMAZING sauce. Do I have your attention?
I strongly suggest you use stone ground grits instead of instant. The texture is much better! I have fallen in love with Southern City Flavors Stone Ground Grits, another local Tennessee favorite located in Franklin.
Go easy on the addition of salt throughout cooking; taste as you go. You will be adding two cheeses to the grits that add an element of saltiness. (Speaking of cheese – please, buy the block and shred it yourself.) Sausage, bacon, clam juice, Worcestershire sauce, and the hot sauce all contribute to the sodium content. (I suggest you cook with kosher salt 99% of the time anyway.)
Every restaurant has their own spin on this specialty. Taking what I have enjoyed from restaurants, plus some online recipes that I tried (Emeril’s is yumm – o), the recipe that follows is my version of Shrimp and Grits.
Enjoy!
Shrimp and Grits
Ingredients
For the Grits:
- 3 cups chicken stock, low sodium
- 1 1/2 cups whole milk
- 1 teaspoon kosher salt, to taste
- 1/2 teaspoon freshly-cracked black pepper
- 2 garlic cloves, smashed and minced
- 1 1/2 cups stone-ground grits, NOT instant
- 2 cups white extra-sharp cheddar cheese, shredded
- 1/2 cup Asiago cheese, shredded
For the Shrimp-Sausage-Bacon-Veggies
- 2 pounds raw shrimp, peeled and deveined, tails off if you prefer
- 2 teaspoons kosher salt
- 2 teaspoons freshly-cracked black pepper
- 1 pound Andouille sausage, sliced 1/2" thick rounds
- 1 pound bacon, sliced, cooked to crispy, reserve 1 tablespoon grease, See Notes
- 1/2 tablespoon olive oil or neutral oil
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 yellow onion, diced (red or white onion will work here, too)
- 1 tablespoon garlic, minced
- 1 cup clam juice, or shrimp stock
- 2 teaspoons Worcestershire sauc
- 8 ounces good-quality smoky hot sauce, such as Harmacy's Totec's Tears Hot Sauce
- 1 teaspoon lemon juice, or more to taste
- 1/4 cup Italian parsley, chopped
- 1/4 cup green onions, sliced
Instructions
For the Grits:
- In a medium saucepan over medium-high heat, bring the stock, milk, salt, pepper, and garlic up to a boil.
- Add the grits to the liquid, slowly adding while stirring. Give it one last good stir.
- Turn the heat down to low, place a lid on your pan and cook the grits for about 20 minutes, or until thick and creamy.
- Add the two cheeses by handfuls, stirring after each addition. Stir until all the cheese is melted throughout. Taste for seasoning and adjust as needed. Keep warm while cooking the remainder of the meal.
For the Shrimp-Sausage-Bacon-Veggies:
- In a medium bowl, or a gallon zip-top bag, add the shrimp, salt and pepper. Toss to coat the shrimp with the seasonings and set aside.
- In a large, shallow skillet or cast iron (my fav), cook the andouille sausage over medium to medium-high heat until nicely browned on both sides. Remove from the pan and set aside on a few layers of paper towels.
- In the same pan, cook the bacon until crispy and remove from the grease onto a paper towel-lined plate, and set aside.
- Pour off some of the grease, leaving about 1 tablespoon in the pan.
- Add the shrimp and cook on both sides just until cooked through, but some have nice charring. Remove the shrimp and set them aside on a plate.
- Turn the heat down to medium and heat the remaining ½ tablespoon of oil (or ½ tablespoon of reserved bacon grease). Add the diced bell peppers and onion. Cook, stirring occasionally, until softened and a little caramelized, about 7 to 9 minutes, depending on your stovetop.
- Turn the heat to medium-low. Add the garlic and stir for 30 seconds to cook, but not burn. Add the sausage to the vegetable mixture.
- Add the clam juice, worcestershire sauce, hot sauce, and lemon juice. Raise the heat to medium and stir to warm through. Taste for seasoning and adjust as needed.
- Evenly divide the cheese grits between four individual bowls. Top with the vegetable mixture, shrimp, bacon, parsley, and green onions.
- Serve warm and thoroughly enjoy.
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