Shrimp ‘n’ Grits

One of the cool things about living in our area is the fresh local shrimp. There are many roadside stands where you can pick it up easily. The shrimp is packed with flavor! If you don’t live in an area where fresh shrimp is available, that’s okay…you can easily pick some up at your local grocery store in the seafood department. A lot of the time at the grocery store, it will already be deveined, so it will be less work for you.

Shrimp and grits is a meal that is found on several or even most menus in the South. Before I moved to the South, I always ordered it from at least one of the restaurants we would go to. We often would purchase shrimp to take back home with us, so we could recreate a meal from our vacation.

If you’re missing your vacation, would like to reminisce, or just want another shrimp recipe for your repertoire, try this flavorful Shrimp ‘n’ Grits recipe.

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Here’s what’s needed:

For the grits: I recommend my Baked Cheesey Grits. If you use this recipe, I would start preparing this first. That way, while it’s baking you can work on the shrimp portion. If you aren’t using this recipe, you can use your favorite grits recipe or follow package instructions for a serving of 4 for quick cooking grits or stone ground grits, and add 1 cup of shredded cheddar cheese.

Ingredients:

12 oz chopped bacon
½ cup chopped green bell pepper
½ cup chopped sweet onion
¼ cup chopped celery
7oz or 1 and 1/3 cup chopped smoked sausage
3 cloves minced garlic
1lb uncooked medium shrimp, peeled and deveined
1 tsp Old Bay seasoning
1/8 tsp ground allspice
½ tbsp hot sauce
3 stalks of green onions, chopped (optional garnish)

Start by preparing the grits.

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In a skillet, add the chopped bacon and cook on medium heat.

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Gently stir the bacon occasionally. Cook until bacon is crispy and cooked through. If grease starts to pop,turn down to low-medium heat.

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When bacon is cooked, remove the bacon from the skillet with a slotted spoon and lay onto a plate lined with paper towel.

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Remove the skillet from heat and allow it to cool for a few moments.

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Return the skillet to a medium heat. Add the bell pepper, onion, and celery. Cook for about 1-2 minutes.

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Add the smoked sausage to the skillet and stir to combine. Cook for about 3-5 minutes.

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Add in the minced garlic and stir. Cook for about 1 minute.

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Add in the shrimp.

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Add in the Old Bay seasoning and allspice. Stir and cook for about 3-5 minutes or until the shrimp turn pink.

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Add the cooked bacon back into the skillet and stir.

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Add in the hot sauce. Stir to combine.

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Remove from heat. Spoon shrimp mixture over a serving of grits.

Now you have Shrimp ‘n’ Grits!  Garnish with the chopped green onions.


 

Instructions without photos:

12 oz chopped bacon
½ cup chopped green bell pepper
½ cup chopped sweet onion
¼ cup chopped celery
7oz or 1 and 1/3 cup chopped smoked sausage
3 cloves minced garlic
1lb uncooked medium shrimp, peeled and deveined
1 tsp Old Bay seasoning
1/8 tsp ground allspice
½ tbsp hot sauce
3 stalks of green onions, chopped (optional garnish)

Start by preparing the grits.

In a skillet, add the chopped bacon and cook on medium heat.  Gently stir the bacon occasionally. Cook until bacon is crispy and cooked through. If grease starts to pop, turn down to low-medium heat. When bacon is cooked, remove the bacon from the skillet with a slotted spoon and lay onto a plate lined with paper towel.

Remove the skillet from heat and allow it to cool for a few moments.

Return the skillet to a medium heat. Add the bell pepper, onion, and celery. Cook for about 1-2 minutes.

Add the smoked sausage to the skillet and stir to combine. Cook for about 3-5 minutes.

Add in the minced garlic and stir. Cook for about 1 minute.

Add in the shrimp. Add in the Old Bay seasoning and allspice. Stir and cook for about 3-5 minutes or until the shrimp turn pink.

Add the cooked bacon back into the skillet and stir. Add in the hot sauce. Stir to combine.

Remove from heat. Spoon shrimp mixture over a serving of grits.  Garnish with the chopped green onions.

Now you have Shrimp ‘n’ Grits!

 

 

 

 

 

 

 

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