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shrimp-rsquonrsquo-grits

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Recipe

This dish is a true Southern delight, our riff on Louisiana-style spicy shrimp combined with cheesy grits just the way we make ’em at The Lady & Sons. It’s amazing how easy this is to whip up. Make it for your family, and they’ll swear you spent all day tied to the stove.

Yield : Serves 4 to 6

Ingredients

Grits:

  • 3 cups milk
  • ½ teaspoon salt
  • 1½ cups old-fashioned grits
  • 3 cups grated cheddar cheese (12 ounces)

Shrimp:

  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 2 medium green bell peppers, seeded and chopped
  • 2 medium onions, chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1½ teaspoons salt
  • Freshly ground black pepper to taste
  • 2 cups heavy cream
  • Two 14½-ounce cans diced tomatoes
  • 2 pounds large shrimp, peeled and deveined
  • Tabasco or other hot sauce to taste
  • ½ cup grated Parmesan cheese, for garnish
  • 2 tablespoons chopped fresh parsley, for garnish

Directions

1. To make the grits: Combine 4 cups of water, the milk, and salt in a large saucepan over medium-high heat. Bring the mixture to a boil and slowly whisk in the grits. Reduce the heat to medium-low. Cover the saucepan and simmer, stirring occasionally, for about 15 minutes, or until thickened. Stir in the cheddar cheese. Cover and keep warm over a low heat.

2. To make the shrimp: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring, until the mixture is dark and golden, about 5 minutes. Add the bell peppers, onions, jalapeños, garlic, ½ teaspoon of the salt, and pepper. Cook until the vegetables are softened, about 5 minutes.

3. Slowly whisk in the cream. Once the cream is fully incorporated, slowly whisk in the tomatoes and 2⁄3 cup of water. Stir in the shrimp and cook, stirring occasionally, until the shrimp are just opaque, about 5 minutes.

4. Season the shrimp with the remaining 1 teaspoon salt, pepper, and Tabasco. Serve the shrimp over the grits and garnish with the Parmesan cheese and parsley.


© 2009 Jamie Deen, Bobby Deen and Melissa Clark
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

1089kcal (54%)
833mg (83%)
55mg (92%)
752mcg RAE (25%)
1033mg
133mg
59g
13g
5g
57g
448mg (149%)
1782mg (74%)
42g (210%)
70g (107%)
7mg (41%)
 

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