Shrimp And Grits….Made Easy

THE RECIPE FOR THE GRITS WAS WRONG ON SCREEN. USE THE ONE BELOW.

This was delicious. Not sure how it compares to the real thing but it was so tasty! Definitely give this a try.
Enjoy!

Grits:
3.5 cups water
1 cup grits
1 bay leaf
1 tbsp salt
1/2 tsp white pepper
2 tbsp butter
lemon juice
1.5 tsp hot sauce

Shrimp:
1 lb shrimp
1 tsp oil
2 bacon slices
5 mushrooms
1/4 cup scallions
1/2 cup stock
2 tbsp butter
lemon juice

Flour mix for shrimp:
1/2 cup flour
1 tbsp salt
1/2 tsp black pepper

So I recently went to uh Charleston South Carolina and man their food is no joke that southern Cuisine is so delicious traveled back up to the north back home and I thought I think it’s time I whip up some southern food on this channel then I was

Like where should I start and after thinking about it I certainly answered that question I’m starting with shrimp and grits let’s turn up the heat roll it Starting with these grits I’m using white corn there’s also yellow corn grits those ones typically have a little more starch these ones tend to have a little more natural sugar the flavor could vary just slightly you’re most likely not going to be able to tell the difference you want to start with these

Grits pretty much right away because these need to soak for quite a while you don’t necessarily have to but soaking them gives that corn just a little extra time to kind of soak up a little bit of water open up and it’s going to cook nicer more even you want

To treat these like a little baby you want to be gentle take your time you know it’s food you gotta you gotta treat it with love I’m going in with three and a half cups of water directly into my one cup of corn grits if you soaked them great if not doesn’t

Really matter honestly if I were you I probably wouldn’t soak them might have been soaking for around six hours so let me show you what to do so all this stuff floating on top these are halls and pieces of corn that you don’t necessarily want you want to carefully skim these off the

Top without trying to disturb the ones on the bottom that’s all the good stuff that’s going to make these corn grits smack once your grits are quote unquote clean go ahead transfer them into the pot that you’re going to be cooking them in make sure you get every single grit

Out of this pot transfer these to your heat source turn this on high heat once it begins to boil kill the Heat and cover this for 10 minutes I told you we’re treating these corn grits like a baby you soak them get them warm cover them up let them relax

After they relax for about 10 minutes go in with one bay leaf I like to kind of rip it bring out some of that flavor crush it down a bit and add this directly to your pot now that this is uncovered turn the heat back on

As low as it can go we’re going low and slow typically you hear like smoking or Meats being cooked low and slow these grits need about an hour on really low heat at just a slight simmer every once in a while you see little bubbles come up that’s what you’re looking for just

Constantly go in stirring because as soon as it scorches you’re done there’s no going back you don’t want this Burning you don’t want it scorching it will if the Heat’s too high don’t do it low and slow the Grits are that long tedious part but as you’re working those

Constantly stirring now you can start the fun part there’s three things you need to cut up the first is bacon dice these up into quarter inch pieces next are the mushrooms just a plain white button and lastly some scallions now we’re going to be bringing in seasoned flour flour salt pepper

And the shrimp you’re just gonna be doing a quick dusting of flour on the shrimp this flour is going to act as that Roux take a shrimp drop them in nice little layer not too much just so he’s coated go ahead do this with the rest of them now comes the cooking

Pan on medium heat add your bacon and to speed this process up of rendering this fat out just add about a teaspoon of oil take your time spread out each piece of bacon make sure each one is rendering fat and getting nice and crispy I mainly want this bacon to transfer

That really really nice hardwood Smoky Aroma to this shrimp getting this fat out this is the best way to do that it’s kind of an ingredient that it’s like if it’s in there kind of just makes everything around it better go ahead and move all the bacon to one side in the pan

Take your beautiful little shrimpers toss them in after a couple minutes go ahead flip these shrimp they should start to get some nice nice color on the bottom once they’re all flipped add your mushrooms once you add your mushrooms you can kind of toss these around a bit incorporate that bacon

Now all this beautiful fond is on this pan and now you know in order to get that off you need to deglaze so we’re going to be adding a half cup of stock each layer builds upon itself throughout cooking one pan every ingredient has a function bacon render the fat flour makes the

Roux stock gets it thickened if you really think about it it’s honestly just like a science and it just simply makes sense now as this starts to simmer it’s going to start thickening and you want to reduce this by about half at this point toss in some salt and some pepper

Drop in two tablespoons of butter add your scallions and I always like to top things with a nice squeeze of lemon juice and right here is your finished product just classic southern comfort and now let’s finish those grits and get this in my belly you know your grits are ready

Once you push it off the side and clear that bottom space and it slowly fills in the gap they’re perfect find your bay leaf get that out of there and now your grits are ready to be seasoned and flavored hit them with some salt not too much but

Certainly necessary just a dash of white pepper two tablespoons of butter a little dash of hot sauce changes the color slightly just changes that white color to a nice kind of golden hue if you had yellow grits you wouldn’t even see the color change at all and finally

A squeeze of fresh lemon juice and just like that perfectly cooked grits now it’s time we plate throw your grits directly into the center of the plate spread this around make sure you coat the bottom now that you got that well completely full I you know what’s going right there and that’s

This beautiful shrimp top this off with some scallions and wow you got yourself right here amazing shrimp and grits I mean you know what it looks like I’ll go in for a nice bite here double down on the shrimp we’ll get to look at that bite oh yeah yeah so good delicious

Those grits are well balanced they’re so soft and tender you don’t get individual little kernels it’s all just kind of one now it’s not like you saw how coarse it was it’s not coarse anymore it’s just they’ve soaked up all that water all that flavor that shrimp so good it’s Saucy salty smoky

It’s delicious give this a try it looks good it tastes good in my book that’s all that kind of counts if you enjoy this video and you want to see some more Southern Cuisine smash the Thumbs Up Button smash that subscribe button and until next time peace