DELICIOUS Fried Shrimp and Grits Recipe That You Must Try

🛑Discover the secrets to making the most delicious Southern Style Fried Shrimp and Grits with a twist using my easy-to-follow recipe. This classic Southern dish is a staple for any seafood lover, and my step-by-step guide will walk you through the process of creating a mouth-watering meal that’s sure to impress. From the crispiest fried shrimp to the creamiest grits, I’ve got you covered. Learn how to prepare this beloved recipe with my simple and flavorful ingredients, perfect for a weekend brunch or a cozy dinner. Get ready to indulge in a culinary delight that will leave you wanting more. Whether you’re a seasoned chef or a beginner in the kitchen, my Fried Shrimp and Grits recipe is a must-try. So, let’s dive in and start cooking up a storm with this mouth-watering recipe.

📌 INGREDIENTS
Jumbo Shrimp peeled and deveined tail on (13/15’s)
Bleu Magic Fry Mix or seasoned all-purpose flour
Thick cut smoked Bacon
Salt & pepper
Minced garlic
Diced onions
Diced red and green bell peppers
Unsalted butter
Heavy Cream
Whole Milk
Chicken Bouillon powder
Old Bay Seasoning
Crushed Red Pepper
Cooking oil for frying
Fresh chopped Parsley for garnish

🛑Chef Grubby’s Youtube Channel the creator of Bleu Magic Fry Batter
https://www.youtube.com/@UCShRZo6EPJPMiDWdIicdB9g
Bleu Magic

🛑Here is another video where I’m using Bleu Magic Fry Batter

🦐My Seafood Playlist

#shrimpandgrits #shrimpandgritsrecipe #shrimprecipe

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👨🏾‍🍳ABOUT ME
I have been cooking professionally for over 30 years in hotels, restaurants and doing private catering/personal chef work. Although I do not have a culinary degree I have been classically trained by master chef’s. I have been head of culinary operations at two well known hotel brands as and Executive Chef for more than 15 years. I’m currently working as a Executive Chef. I’m a father of three. A husband and a grandfather of two.

⭕️ABOUT THIS CHANNEL
On my Cooking and Grilling with Karl channel you’ll learn how I do simplified restaurant quality recipes with step by step easy to follow
instructions. I will also throw in a food review of a local restaurant in my area every now and then.

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Hey, what’s going on everybody? Welcome back to the channel. This is Chef Carl from Cooking and Grilling with Carl. Today I’m gonna be making some shrimp and grits, but I’m gonna do it with a twist. I’mma actually fry the shrimp. So, this is actually going to be a fried shrimp and grist recipe. So, stay tuned. You don’t want to miss it. [Music] All right, y’all. So, before we get started, let me show you the ingredients I’ll be using. I’m using uh peeled in the vein, tail on 1315 shrimp. That’s 13 to 15 shrimp per pound. I wouldn’t go anything less than uh 1620s just so they can have some nice size when you fry them. All right. [Music] All right. So, right here, I’m dicing up about a half a pound of thick cut bacon. Um, applewood smoked. [Music] And then I’m going to cut up uh my vegetables. All right. So, right here I’m about to cut up some onions and some bell peppers. [Music] Let’s go. [Music] [Music] [Music] [Music] All right. So, right here I’m chopping up some parsley and that’s just going to be for garnish at the end. All [Music] right. So, right here, I’m just uh cutting the bottom of the shrimp open. I’m not cutting all the way through. I’m just going to kind of butterfly them a little bit and open them up. That’s going to help some of that dredge get inside the um just get all over the shrimp and just give it a nice crust. And it’s going to help kind of widen the bottom of the shrimp. So, for presentation purposes at the end, which you’ll see. [Music] All right. All right. So, right here I’m going with some O seasoning, [Music] some salt, and some ground black pepper. All right, give that a nice mix. [Music] All right, y’all. So, into a bowl, I’m going in with some Blue Magic fry batter. Now, this fry batter comes from Chef Grubby of the Blue Channel. Also, he has a few restaurants. He has a a couple restaurants in in California and a couple in uh Las Vegas. All right. And he actually just recently opened up a fried chicken spot with a couple other chefs. And this is the the the batter that he uses, the dredge that he uses, and he uses this process. So, it’s pretty much a wet batter with the fry mix and then a a dry uh uh dredge with the same fry mix that’s already seasoned. Now, I am going to add some seasonings to it, but that’s just my preference. Um, because I’m looking for a little bit different flavor profile for these uh shrimp. All right. So, like I said, I made a slurry or a batter rather out of the um out of Blue Magic uh fry batter. And now this is going to be the dredging part, the dry part. All right. So, like I said, I’m going to just fortify this with a little bit of O seasoning, a little bit of chicken bullion, but you don’t need to add any of this stuff. The fried batter on its own is incredible. Great for fried chicken. Actually did some shrimp burgers in it. All right. And I’m also going to have the link to his channel and possibly his uh if you want to get the uh Blue Magic uh fry batter down below. All right. So, this piece of equipment right here is a Tfile um self-cleaning electric fryer. I love this piece of equipment. This is next to having a good knife, I love this fryer. You know, I know I shouldn’t be frying everything and I don’t use it that often, but when I do have to fry, this makes life so much easier and it does it really, really well. It holds temperature, has self cleaning um mechanism, and um yeah, I highly recommend this. Maybe I’ll be able to put a link down below, maybe an Amazon link or something like that um in the description. All right, so as you can see right here, I’m going from the wet batter into the dry into the dry dredge and into the fryer. [Music] And I have my oil at 350°. [Music] [Applause] All right. So, I just went down to the oil. These shrimp aren’t going to take long to cook. Even though they’re jumbo shrimp, you know, actually a step above jumbo shrimp. Um, they’re not going to take long to cook. Once they get golden brown, they’re pretty much ready. All right, as you can see, nice golden brown, nice crust. You can see the seasoning on those. Going up another batch. [Music] And I’m doing this in three batches. cuz I didn’t want to overcrowd and have have my shrimp sticking together and all that stuff and clumping up. So, just take your time cooking your shrimp. If you have a large pan, then you know, maybe you’ll be able to cook them all at once. Or maybe you’re just not going to be cooking as many as I am. But I’m cooking for my whole family. U we’re all going to be eating this for dinner tonight. [Music] Just give it a shake so the shrimp don’t stick to the bottom of the basket. All right, there you go. The second batch. [Music] And as you can see, the the pan that I had was lined up with paper towel just so um the shrimp can um drain the oil can drain off. Right. And this is the final batch right here. All right. So, right here, I’m going to chop up my garlic. And I got about five cloves. And so, all these ingredients that you see, the bacon, the the the diced vegetables, and the garlic, that’s going to go into the sauce. Heat. Heat. [Music] [Music] All right. So, into a hot pan. I’m going with my bacon first. And I’m going to get that nice and crispy. And then I’m going to remove that from the pan. [Music] All right. So, that’s what your b want your bacon to look like. Now, if you like it crispy, you can cook it to that, you know, crispiness. If you don’t like it that crispy, then just undercook it slightly. And um and here I am taking it out, putting on a towel to drain. All right, but you know, this is a shrimp and grits recipe, so I’m not showing you how to cook bacon, but however you want your bacon, that’s how you can cook it. So into that pan with the bacon grease and all the fond that’s on the pan, that’s going to give it more flavor. I went in with my vegetables [Music] And so I just went with some obey seasoning, a little bit of chicken buon, and I’m using a chicken bouan cuz I don’t have broth cuz I’m going to follow this with water. And the chicken buan is just going to turn that into a chicken broth. All right. So, as you can see, I’m using a rubber spatula, scraping the pan to get all that fond off. The fond is all the bits and pieces of the bacon which is going to add flavor to the uh sauce. All right. So, I delaze with that water. That’s going to make everything raise up off that pan and become, you know, part of the sauce, which is going to give it a lot of flavor. And so, as you notice, I’m se I seasoned my shrimp. I seasoned my flour, um my dredging flour. I also season my vegetables. So, that’s what we call layering flavors. So, right here, I just went in with some heavy cream, and I’m going to let that reduce down and thicken up a little bit. And that’s going to make a nice creamy sauce for those grits. [Music] So, as you can see, I’m going in with a little bit of oy, uh, a little bit of crushed red pepper. [Music] And now I’m going in with some cold butter. And I’m going to turn the heat off. And I’m going to stir that butter into that sauce. And that’s going to make it nice and rich, nice and creamy, and add a nice, you know, buttery element to it that’s going to make it really delicious. [Music] So, you want to keep stirring that that sauce so the butter doesn’t break and it becomes, you know, like I said, warm with the sauce. So, right here, I’m making the grits. You know, this is just the way I make my grits. You can make them however you want to make them. Follow the instructions on whatever grits that you’re using. I’m using instant grits. [Music] Now, I know you see a lot of videos on the internet where they use chicken broth. I do not like using chicken broth on my grits. I just like using butter, salt, pepper, and uh milk. That’s it. I feel like the chicken broth and the cheese and all these different things, all these different elements take away from the grits. [Music] All right. So, that’s the consistency that I’m looking for. Some people like them looser than that. Some people like them thicker than that, but that’s the consistency I want. All right. So, right here, I’m doing the plate up. [Music] All right. Now, I’m going down with that sauce. [Music] Going down with my crispy bacon. And I’m going to start putting those shrimp on. And now you can see why I said I wanted a flat bottom so I can stand the shrimp up. And having large shrimp like that is going to really make it look nice, make the plate stand out. And I went down with some uh chopped parsley just for uh color. And here you go. Fried shrimp and grits. All right. Trust me when I tell you these mugs was delicious. We had them last night and my whole family loved them. So, if you enjoyed this recipe, subscribe to the channel, hit that notification bell, and also give the video a thumbs up to let YouTube know you that you like my content. I catch you on the next video. This is Chef Carl. God bless. Peace.