Ok so while at the beach for the first time ever we cooked a Low Country Boil with shrimp, sausage, corn, and red potatoes. It was wonderful! So now that I'm not afraid of cooking shrimp anymore I decided to give Shrimp and Grits a try. My friend Julie suggested Hominy Grill's recipe but I failed to remember that she said Hominy Grill and I looked up Paula Dean's recipe instead. I plan to try the Hominy Grill recipe in the future. But here is what I came up with based on my own ideas and by adapting Paula Dean's recipe for her Shrimp and Grits! And sorry I don't really measure stuff!
Bacon
Garlic
Green Onions
Shrimp
Dash of White Wine
Butter
Heavy Cream
Hot Sauce
Salt
Pepper
Grits
1/2 block Cream Cheese
Cheddar Cheese
I poured water, salted it, and brought it to a boil in the small to medium size pot that I always use for grits. When it came to a rolling boil, I dropped a tablespoon of butter in. Then I slowly whisked in grits until it looked right but just a little soupy. Then I added a half a block of cream cheese and about a handful of shredded sharp cheddar and whisked the grits. I kept them simmering on low.
In the pan I had cooked the bacon, I left a little bacon grease and the bits. I sauteed the garlic then added the green onions. I chopped the bacon and returned it to the pan. I cooked the shrimp. Then I removed all from the pan. I deglazed the pan with a dash of white wine. Then I slowly whisked in the heavy cream, added some hot sauce, salt, and pepper then let it simmer/boil until thickened.
I put the grits on the plate first, followed by the shrimp, and finally poured the sauce over the shrimp.
It was good enough that I thought I should share it but it isn't great yet. Would love to hear suggestions. Next time I plan to add more hot sauce. And in the pan with the shrimp I may add some red pepper flakes and maybe even mushrooms.
