Living in the South, you enjoy your fair share of Shrimp and Grits and everyone makes them a little different.
The other day we were craving some. Maybe it was Mardi Gras that had them on our mind. We got some fresh shrimp and made some for supper.
When I make shrimp and grits I don't follow any rules or recipes, but they always taste yummy.
1 1/2 pound fresh shrimp
salt and pepper to taste
-shell and remove vein from shrimp
-make shrimp stock: put shrimp shells in about 4 cups water and cook on medium heat for 45 minutes or longer
-sauté the shrimp in 3 Tbsp butter and toss some Cajun seasoning and garlic in, do not overcook
-remove shrimp and keep drippings in the pan
-add more butter if needed to make a roux.
-While you are doing this, get your grits started
-follow the directions on your package. we love Red Mule Grits which are locally ground here in Athens
-use 1/2 water and 1/2 milk for creamy grits. you can always add some butter for a richer flavor
-drain your shrimp stock through a colander
-add your stock to the roux and stir
-when the grits are finished add the cooked shrimp to your 'gravy' and stir
-add fresh parsley and salt and pepper to taste
photos and recipe by Kristen Bach