My Absolute Favorite Shrimp and Grits скачать в хорошем качестве

My Absolute Favorite Shrimp and Grits

If I ever chose my last meal, this would probably be what I would pick. It’s just that good. The grits are cheesy and creamy. The shrimp are plump and juicy, quickly sautéd in bacon grease, butter is added along with chicken broth then served over the cheesy grits. Crumbled bacon and spring onions sprinkled over for a delicious dish. I never order shrimp and grits in a restaurant because this recipe is just better! #shrimp #cheesy #grits #familyfriendly #guestapproved #decadent MY GO-TO SHRIMP AND GRITS RECIPE 2 ½ cups chicken broth, divided 2 cups whole milk 4 tablespoons butter, divided ¾ cup stone-ground grits – I prefer white grits but you can use yellow 1 cup Smoked Gouda cheese, shredded (You can use sharp cheddar or gruyere, your choice) 3 or 4 slices of thick cut bacon 1 pound jumbo shrimp, peeled and deveined Salt to taste Fresh ground black pepper to taste Sliced scallions for garnish (opt.) Bring 2 cups of the chicken broth, the milk (both cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium size pot. Add the grits and whisk together. Simmer for 10 to 15 minutes, or until the grits are soft and creamy, whisking every few minutes. Cover and aside off the heat. The will finish softening while they sit. Cook the bacon strips until crispy in a non-stick or a cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces. Drain all but 2 tablespoons of the bacon grease from the skillet. Rinse the shrimp with cold water and pat dry. Season with salt and pepper and any other spices you want to add (optional). Cook in the bacon grease until only just cooked – about 2 minutes per side. Add the remaining tablespoon of butter and the remaining ½ cup of chicken broth to the shrimp and stir until melted and broth is heated. Taste for season and adjust accordingly. Stir the cheese into the grits until melted. Taste for seasoning and adjust, if needed. Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately. This recipe was inspired by a recipe posted by Elizabeth Lindemann