Cheesy Shrimp and Grits! Southern Classic Recipe

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Cheesy Shrimp and Grits! (Southern Classic)

Peel and devein 1 lb. of large raw shrimp.
Coat with 1 tsp. Old Bay Seasoning (set aside)

Make a shrimp stock with the shells and some seafood stock
simmer for 5 minutes then remove the shells…

In a large cast iron frying pan cook 3 strips of diced bacon
until crisp… remove the bacon and leave the bacon grease.
Add 1/8 stick of butter and 2 tbsp. flour and whisk on medium
heat for 5 minutes.

Add 1 cup of diced sweet onions, 1 cup of diced bell peppers,
and 1/2 cup diced celery, cook for 3 to 5 minutes then add 1 cup
of seafood stock. add 4 drops of balsamic and 4 drops of that
Worcestershire sauce. Simmer for 3 minutes then add 1/4 cup half and half along with a pinch of salt and 2 to 3 pinches of black pepper.

Now add 1/2 tsp. capers and another 1/8 stick of butter, 3 spigs
of rosemary and 3 slices of lemons Simmer for 3 to 5 minutes then
remove the rosemary and lemon slices. Now add 1/4 to 1/2 tsp. Kitchen Bouquet stir it all together then turn off the heat… don’t add the shrimp just yet!

Make your gits… In a sauce pan put 1 cup of water, 1/2 cup of
half and half, and 1/2 cup of seafood stock. (2 cups of liquid)
Add a pinch of salt and 2 pinches of black pepper.
Add 1/4 stick of butter and bring to a boil.

Slowly add 1 cup of instant cheesy grits and stir 1 minute on medium heat then add 1/2 cup shredded mild cheddar cheese.
Stir for 1 minute…

Turn off heat and move back over to your frying pan… at this
time just before you add your shrimp add 1 tbsp. minced garlic.

Now on medium high heat add your shrimp.
Cook for no more then 5 minutes and pour your Shrimp mixture
over a bowl of those cheesy grits. Garnish with that crumbled bacon and some sliced green onion stems!

Enjoy!

Hey everybody hunter Fisher trapper trader guide scout and interpreter and just a country cook Steve Hall here in Nashville Tennessee along with pretty miss Sheila running that camera hi Shelley today we’re going to make shrimp and grits it’s a southern recipe in fact let me ask my phone a question here what

States are famous for shrimp and grits states like Georgia Alabama South Carolina North Carolina and New Orleans have been celebrating shrimp and grits with their friends and families see all those Gulf Coast states are famous for that and I heard Alabama in here so you’ve had shrimp and grits before right

Sheila now that is a great Southern answer have you ever had shrimp and grits not at the same time that is just too perfect in fact that’s kind of how this whole recipe got started people ate grits and people ate shrimp and down south they combined them and made a

Wonderful recipe come on over here let’s get started on some shrimp and grits and we’re gonna eat them at the same time what a great answer see it a bit well alright I went down to my friend Lee Kroger store there and I bought some raw

Shrimp you do need raw shrimp you can’t use cooked shrimp easy to peel it doesn’t say anything about the fact that they’re deveined but they actually are deveined on the top and I pinch the tail out because I would leave the tail on for decoration if I was gonna make

Deep-fried shrimp that way you could pick it up by the tail but because we’re gonna eat this in our grits I didn’t really want to do that and I showed you that the top was peeled but there still a vein down here in the bottom you need

To trim with a knife clean it out I did that with all of these and then I kept the shells right here and I’ll show you why I’m gonna dump these I don’t have this on yet so I’m just gonna use this as a little platform to sift this down

And I’m gonna dump in all the shrimp shells that I peeled off and look what I found in the same aisle you probably never even noticed it there when you go to get your chicken bro your beef broth seafood stock yes and it’s made from and

Shrimp and all kinds of stuff so I’m gonna dump this in here the whole box and then I’m going to take this pot in the kitchen and put it on low and let it simmer while we’re doing the rest of this recipe and then I’m gonna drain all of them shells out of

There and just come back with that seafood stock now you could just use seafood stock for this but I want the juice out of all them shells so let me take this in there and we’ll go to the next step all right we got our shrimp already peeled and deveined and you can

Buy peeled and deveined shrimp as long as it’s raw the only reason I bought the ones with the shell on because I wanted to throw the shells in that seafood stock and simmer a little more flavor out of them and I’m gonna season these

Up a little bit and set them off to the side because they’re gonna go in our recipe the very last thing and I’m not gonna use cajun seasoning because Sheila thinks it’s a little too spicy and I’m not gonna use Creole because it’s just

Got tons of salt but I love Old Bay and I know a lot of you folks do too so I’m gonna give this about a heaping teaspoon in here to start with and I’m gonna kind of tumble these around just coat this shrimp with this Old Bay seasoning and

That’s really a good product it does have salt but it has enough other ingredients where the salt isn’t so you know prominent like it is in Creole seasoning hash some of that Creole seasoning I just don’t think I’m gonna use it anymore because it’s so salty

Yeah that looks pretty good I might give it a little bit more just a hair more maybe a teaspoon and a half if you’re doing your finger but I’m just gonna call it a heaping heaping teaspoon and there we go that looks really really nice now we’re gonna set this to the

Side over here and now I’m gonna turn on my trusty little pan all right our cast iron frying pan is heating up and what I did is I got some bacon and I just chopped off the part of the bacon that’s got the most fat in it

And actually I have some of it left in the kitchen but I chopped up enough to equal about three slices of bacon and I like you can use a whole strip but I like to use it already kind of diced up we’re gonna move this around in our pan

Here and we’re gonna fry this and render it down real good and get all the bacon grease out of it so we’ll be back when this gets kind of crispy and leaves a lot of bacon grease in the bottom of our pan let’s see in just a little bit all

Right we got this rendered down real nice I switched to a little flat wooden tool here so I could kind of scrape the bottom and I’m gonna move this bacon up out of here and this is gonna be our garnish along with some onions at the

End to go on the top of our shrimp and grits so we want to save that don’t throw that away now I’ve got about a tablespoon of butter over here that I want to add to my tablespoon or so of bacon grease and I turned the pan down

To medium now because I’m getting ready to make a roux that means get out the old whisk scrape off anything that’s on the bottom of the pan and get it going here now to make our roux we wouldn’t need to put an equal amount of flour

That we have in our oil whether it’s bacon butter cooking oil you can use anything you want but we want to use this bacon grease because we wanted to get them little Crummles for the end of the recipe so I’m gonna put in about two tablespoons of flour in here just about

The same amount that we have in our butter and oil let me cook this on medium heat no higher than medium you don’t want to burn your roof for only about five minutes until the flower is really cooked we’ll see in five minutes all right we got a little color on our bacon

Grease and butter on medium heat I turned it up to medium-high cuz I’m getting ready to add the Holy Trinity that’s onions green peppers and celery I’m gonna put in 1 cup of sweet onions I love sweet onions now a lot of people at this point put their shrimp in with the

Bacon and stuff don’t do it because it’ll be overcooked when you get to the end of making all of this stuff there’s our onions now traditionally green peppers is what’s used in the Holy Trinity and what the Holy Trinity is it’s onions green peppers and celery like I mentioned that was created down

In those southern states as cooking in a lot of their Cajun recipes and I only had a little bit maxie feminize I wanted this color in here because it looks so pretty I had some little baby peppers that I bought in a bag bell peppers and I had some red

Ones and I had some little orange ones and then I had a little green one on the side that I cut up but didn’t had a lot prettier than just complete green all the way through I think it looks beautiful now that was a cup of diced bell peppers

Whatever color you want to use a cup of onions and normally to do the Holy Trinity you put in a cup of celery but Sheila and I both know I don’t like celery so I’m only putting in a half a cup of celery really fine dice so that

It’ll get cooked up nice and soft because I just don’t care for celery that much let me get this softened a little bit in here and guess what we have back from the stove we have our shrimp stock don’t put a little bit of shrimp stock in there oh

It smells so good seafood flavor coming up out of there is incredible now that flour that we put in there to make our roux that’s gonna want to thicken this we’re just gonna keep cooking oh that looks so good then they look terrific Sheila and you’ll be able

To have shrimp and grits at the same time not at the same time she says that is too funny voice looks just wonderful I couldn’t be happier with the way this recipe is turning out until I get to the grits and we’re gonna have an argument

With some people but I don’t care we’re gonna do it this is a quick and easy recipe if you do it my way a little more broth now a lot of people use chicken broth but I like that seafood stock that was in that box to put in here because

We’re not making chicken soup we’re making shrimp and grits all right I think that’s enough right now we’re gonna let that kind of work around in here we’re gonna add about a quarter stick of butter well wait a minute I already put some butter in with the

Other part so I’ll put the rest of that quarter stick in so that’s a quarter stick total take a quarter stick cut it in half use half of the quarter stick when you’re making your roux and put the other half of the quarter stick in here

Now I get kind of carried away with that butter we’re also gonna give this a pinch of salt and about two pinches of black pepper maybe three it’s up to you And a lot of people would put the shrimp in at this time don’t do it it’ll be overcooked don’t put that shrimp in there you’re gonna be tempted to want to chuck it in there and start simmering it around but don’t do it trust me we’re also gonna

Put in a little bit of a sheffster saiyr sauce about four or five drops and we’re gonna put in about a eighth of a teaspoon of balsamic vinegar not very much just a few drops of that as well now put all the ingredients Oh you should smell that vinegar mixed in with

All that seafood broth and stuff Wow and then we’re gonna add a few little capers in here little capers they come in a little baby jar they’re like a lot almost like a little salty onion they’re very very unique used in a lot of seafood recipes so we’re only going to

Put in about a half a teaspoon of capers mix mmm does this look delicious or what do you think Sheila how am i doing so far all right let me get this softened up just a little bit and I’ll tell you what I did I took some green onions because I

Want to garnish the recipe at the end so I cut the green part and then I hate it because I don’t really like to use the white end of the green onion when I’m doing garnish on top so I saved it and cut it up and I’m putting it in there

Too and what I did in the kitchen is was I sauteed this regular green onion up just like I would here because I wanted to see if it kept that real strong onion flavor cuz I wanted to use sweet onions to make the recipe which I did I put

That 1 cup of sweet onions in there but I’m also putting in the rest of the white or green onions the white end of them just because I don’t want to throw them away and they’re gonna go to waste in the refrigerator and they tasted so nice and

They didn’t have a strong strong taste of onions once you simmered them down a little bit and now we’re gonna add into this a little bit of half-and-half just to kind of richen it up a little bit about a quarter of a cup to start with perfect

All right let me simmer this for about five minutes to soften up all our veggies see in five minutes all right our veggies are getting nice and soft and at this point you’ll want to put the shrimp in there but don’t do it she’s good at ordering people around trust me

Now this is gonna get fun here we’re gonna put in a couple of sprigs of rosemary in there we’re gonna retrieve them in a little bit and we’re gonna put in three or four slices of real thin sliced lemons and what I did is I sliced

Some real thin then I punched all the seeds out so no seeds will end up in anybody’s recipe we’re just gonna kind of get them in there and let them simmer for about three minutes or so to get all the flavor going in there and we’ll be

Back in just a little bit all right these guys been in here simmering around let’s retrieve our sprigs of rosemary let’s get our little lemon slices out of there now we’re gonna Brown this sauce up just a little bit now I’m saving you time in the grits and in this process of

The gravy over here for our shrimp let me turn this down I can tell you it a little bit too warm I’m saving the process because at the beginning remember when we made the roux now Roux can be a blond roux peanut butter colored root chocolate brown you

Can go as deep as color as you want but to get a deep deep color to this sauce not real deep and just a nice gold and match the shrimp look you’d have to stand there for another 10 minutes and stir that rule but I’m going to show you

How you can do it without doing that go to Walmart and get yourself a little bottle of this Kitchen Bouquet and I got J’s story I went into Walmart and there was a lady and a guy and they were stocking shelves I said where’s your Kitchen Bouquet she says what I said we

Use stock all the shelves here Kitchen Bouquet it’s a little kind of a pyramid looking bottle kind of black it’s got a yellow a little yellow thing on their label and she says never heard of it I said you’ve never heard of Kitchen Bouquet she says no we don’t carry it so

I punched it up on my phone my smartphone and I turned and I showed her a picture of this bottle and the guy next to her said wait a minute he went around a corner and he picked it right off the shelf I said well I guess

You do have it we’re only going to put about a quarter of a teaspoon in there it’s a browning sauce a flavorful sauce it is so good you won’t have to add any extra salt or anything it’s just perfect now watch this you see that little teeny

Half a teaspoon watch when you start stirring this it just turned our entire sauce about three shades browner man I use it in soups and everything else Kitchen Bouquet and after you open it keep it in the refrigerator and it’ll last for a long time six months to a

Year I mean I’ve I’ve used it after being in the refrigerator for a year and it’s just perfect see look at that look how nice that is and we didn’t have to stand there and make our roux super dark to get this beautiful color and flavor by putting in some Kitchen Bouquet now

What I’m gonna do as I’m going to turn this off and we’re gonna go over here to our grits and that’s for the real story starts I got my little Dutch oven here getting ready to make some instant grits know if you’ve ever seen my cousin Vinnie and he

Goes up to this guy and he said would you have breakfast he said eggs and grits he says instant grits he said no self-respecting southerner uses instant grits he said I take pride in my grits he said well how could it take you five minutes to make your grits when it takes

The entire grit eating world 20 minutes and he nailed him down on the stand on that time so we’re gonna use instant grits here and it’s Quaker instant grits and this comes with four American cheese packets four cheddar cheese packets or four triple cheese and Sheila decided

That we’re going with the triple cheese but before we do that we’re gonna dump in one cup of water because each one of these packets requires a half a cup so I got four four packets that’s 2 cups of water but I’m gonna substitute some of this here’s where we’re going to turn

These instant grits into a time-saving not stirring for 20 minutes but yet flavorful and spiced up grit and here’s how we’re gonna do this 1 cup of water 1/2 a cup of half-and-half oh yeah and you remember that shrimp broth that we made on the stove from that seafood

Broth box and those shells that’s going in there there’s our 2 cups well we’re not done we’re not done we’re gonna make these even better we’re gonna put in a quarter stick of butter and we’re gonna do just a pinch of salt and about 2 pinches of black pepper kind of like

What we did over here now I’m gonna bring this to a boil then we’re gonna dump in oh I love butter we’re gonna dump in our 4 packets of instant grits we’ll see in just a little bit all right this just came to a boil and here’s where everything is going to

Happen and this is the reason I’m using instant grits is for timing I’m going to turn on my shrimp gravy over here and start heating it back up and when I took those four packets and tore it open and dump in here come to

One cup so two cups of broth to one cup of grits instant grits we’re going to stir in our one cup of instant grits into a cup of water half a cup of half-and-half oh man and a half a cup of our broth our seafood broth see and this

Is just coming up just nice here now even though this is a three cheese mixture out of this instant grits you see this little bag here this little bag is mild cheddar and because it already has cheese in the mixture let me turn this back off over here while I’m

Working I’m only going to add a half a cup of mild cheddar cheese to our already cheesy grits and then I’m gonna turn this off looks really really good now we’re gonna let this set and slowly cool down with our burner off and it should thicken okay Sheila if you would

Sweetheart move the camera back over here to this pan all right our grits are getting nice and thick but not too thick you can always thin it out with a little broth or a little bit of half-and-half but I like them just about the way they

Are and now finally it’s time to put this shrimp in here and I’m gonna put in enough to where it’ll just about cover the bottom of the pan so I can kind of turn them and here’s the key the reason I’ve been holding off you don’t want to

Overcook your shrimp that is so important to this recipe five to seven minutes max look at your watch because we just put the shrimp in now we’re gonna get them nice and pink on both sides and cook them for about another minute or so they’ll be done all the way

Through barely which is exactly what we’re looking for and kind of tumble them around in here I’m getting anxious I will tell you this I took a little spoon here and just took out some of this sauce you could eat that on toast Oh fantastic Whaley try are quick and easy shrimp and

Grits with wonderful flavor homemade shrimp stock plus we borrowed a box from Kroger’s of that seafood sauce era su seafood stock my mouth is watered so much I can’t even talk sometimes alright then gonna be long and we’re gonna dish up our grits are getting just so perfect with the world I’m telling

You what look around on the internet and you tell me if there’s anything that looks as delicious as that some people just saute shrimp and throw it on top of regular grits that don’t work and some people just get to going with the bacon all that then they dump in all their

Shrimp then they dump in all their vegetables then they dump in everything else and they just cook the shrimp to death and it’s just so terrible to just ruin wonderful big shrimp like that and like I said you can just start out with raw deveined peeled shrimp but I use the

Ones with the with the shell on and they were deveined on the top but just remember the bottom part of the shrimp also has a little track in there too if you want to clean that out get your knife out remove that as well and then

We put the shells on the stove in there or Sheila did I don’t want to take any credit I say we like I got a quarter in my pocket or something oh man I’m turning each one of these guys over now they’re getting just so perfect

Whoo one made it with the tail still on look it there we might have to put him on top just to show it off a little bit all right how long has it been Sheila no it hasn’t been for five minutes it’s been actually closer to three I didn’t

Look at my watch either because I really don’t have to I just know how long to cook these and it’s not long about five minutes is all we need with our shrimp in fact we’ll start pulling the ones out of the middle which is the hottest part

Of the pan for this recipe right now I’m gonna get this little spoon because this one’s got slots in it I’m not sure it’s gonna keep the the grits been looking for something to do with this fancy schmancy pan oh man cheesy grits we turn

This off because I don’t want to cook my shrimp past the magic point you get a bunch of this grits in here I’m probably out a camera frame I’ll be right back Sheila I’m just getting a bunch of them over here for this recipe perfect this would actually make about two nice

Little bowls and look at this you know what I’m gonna do I’m gonna scoop this up so I can get broth and shrimp at the same time I’ve been waiting on doing this recipe for the longest time look at that man looky here let’s put our one shrimp that snuck

Through inspection right on top there and just a little bit more sauce hold on we’re not done hold on you remember that bacon there’s a little that bacon on top okay how’s that that look better and just a little bit of our onions man that looks fantastic but before I

Taste it and I’m gonna put it on the screen just before I move from the frying pan over to the grits I put in a tablespoon of minced garlic in there and I stirred it all in and I moved over but I didn’t put it on camera but it’s in there

Trust me it’s like Perego it’s in there now put it in the description box below and I’ll even put a little thing in there that says add one tablespoon of minced garlic but right now let me try some of this fantastic shrimp and grits I just ate another shrimp it’s so tender

And just melts in your mouth don’t overcook that shrimp now let me try just a little bit of grits because these are instant grits and if you want to cook your grits for 20 minutes somewhere else in the country and you’re proud of the

Way you do that man we want you to do that because we just want you to watch our recipes and make sure that you do the recipe the way you want mmm I’ll tell you something those instant grits and we doctored them up with some cream some butter a little

Salt and pepper little extra cheese they’re not instant no more now they’re an instant grit base with all those wonderful flavors Wow mmm you know I got to tell you I held off on doing this recipe because of the grits I didn’t want anybody to think instant grits then

I thought how can I doctor those grits up to make them buttery and delicious and creamy and cheesy but yet easy to make so I can time it with getting the grits out and the shrimp only cooked for 5 minutes and plate it all at the same

Time I think we got her done like my Uncle Bob is to say buddy that’ll sell I hope you enjoy this recipe give it a try we hope you subscribe to our Channel that’s really easy little shotgun Rebs face will pop up over here in a little

Bit when it does click I don’t want it says subscribe right next to it click on that little bell then you’ll be notified every time we come out with another recipe and even if you’re a subscriber and you’re not getting all of our recipes you can go back and click on

That little bell as well then send you everyone when they come out over here we’re going to put a playlist with some quick and easy recipes this is not really quick and easy and in fact there are as many different ways to make shrimp and grits on the internet then

There are recipes some make it with a red sauce some don’t use any sauce at all some don’t use any vegetables some make a white sauce or a creamy I just try ours one time just one time like this with all them neat ingredients in don’t

Forget to put in that garlic like I told you 1 tablespoon when you’re simmering at all and it’ll turn out fantastic it is it is it mom you know I get to eat and stuff in the middle of this and I can’t talk because my mouth gets too

Watery is this the best shrimp and grits anywhere if it ain’t it ought to be this was Steve all in Nashville Tennessee saying thanks for watching our recipe and remember all the ingredients will be right underneath the video where you can just click show more it’ll drop down or

If you’re doing it on your smartphone just go clear to the right of the title and there’ll be a little arrow click on that that’ll also drop down I kind of forgot to say that in the past and you can do it but you don’t need to go to

Any website to get any of our ingredients they’ll be right under the video but if you are out there snooping around you got nothing better to do pop into shotgun red.com christmas is coming up got a lot of neat shotgun red goodies for sale on there some shotgun red dolls some DVDs all

That kind of stuff but most of all Sheila did I do good are you ready to try shrimp and grits at the same time I still can’t get over that I’ve been giggling the whole recipe when I asked her at the top of this recipe have you

Ever tried shrimp and grits she said not at the same time that is classic you are just wonderful great job by the way see you next time right here on cooking with shotgun red we’re the shrimp are never overcooked because they’re pink and tender and just barely done on the

Middle if they cook to where they curl clear to a little Oh that stands for overcooked see you next time bye-bye wonderful