Old Charleston Style Shrimp and Grits Best Family Recipes

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Monday, July 18, 2022

Old Charleston Style Shrimp and Grits

"Great recipe for shrimp and grits."

Ingredients :

1 cup coarsely floor grits
three cups water
2 teaspoons salt
2 cups 1/2-and-half of
2 kilos raw shrimp, peeled and deveined
salt to flavor
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/four-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/four cup butter
1/4 cup all-motive flour
1 cup hen broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H15M

Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half of and simmer till grits are thickened and smooth, 15 to twenty minutes. Set apart and keep heat.
Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
Place andouille sausage slices in a large skillet over medium heat; fry sausage till browned, 5 to 8 mins. Remove skillet from heat.
Cook bacon in a massive skillet over medium-high heat, turning on occasion, until lightly browned, approximately 10 mins. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, permit cool, and crumble.
Cook and stir inexperienced, crimson, and yellow bell peppers, onion, and garlic inside the bacon drippings until the onion is translucent, approximately 8 mins.
Stir shrimp and cooked greens into the andouille sausage and blend to combine.
Melt butter in a saucepan over medium warmth; stir in flour to make a clean paste. Turn heat to low and prepare dinner, stirring continuously, till the combination is medium brown in coloration, 8 to 10 minutes. Watch carefully, combination burns without difficulty.
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and greens. Place the skillet over medium warmth and pour in hen broth, bacon and Worcestershire sauce, cooking and stirring till the sauce thickens and the shrimp turn out to be opaque and bright pink, approximately 8 mins.
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and mild yellow. Serve shrimp aggregate over cheese grits.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook dinner it flippantly, and make clean-up simpler.

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