Shrimp and Grits

So my local Southern Belle failed me at work ( in the nicest way possible, bless her heart) and had no recipe for Shrimp and Grits and forced me to look at several recipes and pick the best features of all of them. So I did, with great success. Definitely not a Lenten dish but it’s Hannah’s birthday family dinner and here we are. Not all that hard to make but a lot of steps.

Here they are:

Shrimp and Grits, my own Southern tradition

1 1/2 raw peeled deveined large shrimp, shells reserved
Cajun seasoning about 2 tbs. I made my own*
1/4 cup flour, reserved
Season the raw shrimp, toss to coat and set aside. Use the flour later just before frying to coat.


In a saucepan,  add
Reserved shells
Whole medium onion, unpeeled halved
2 Celery stalks
1 teaspoon of  Thyme
Salt and pepper to taste.
Simmer for 45 minutes verify seasoning.
Strain and reserve broth. About 3 cups.

For the Shrimps
2 tbs oil
2 tbs butter
1 medium onion chopped fine
2 Celery stalks chopped fine
1/2 red pepper, diced. I used a 1/2 jar roasted red peppers diced.
2-3 cloves of garlic chopped fine.
1/2 c white wine
3/4 c cream
Wondra flour for thickening
1-2 tablespoons of Franks Hot Sauce to taste
Salt and pepper as needed
3 green onions sliced thin, white and green

In a large fry pan, heat 2 tbs oil till shimmering. Toss the seasoned shrimps in a few tbs of flour till coated. Add the seasoned shrimp in batches to the hot oil till pink through then set aside.

In the same pan add the butter, celery, onion, red pepper  and garlic. Sauté till softened then add the white wine and allow it to reduce by half, scraping up the browned bits. Add about 2-3 cups of the seafood stock and the cream. Allow to come to a light boil. Thicken with Wondra if needed. Verify seasoning.  Add the shrimps back till heated through and spoon over grits.  Top with green onion. Pass the hot sauce.

Grits
1 1/2 cups quick cook grits
6 cups water/ milk or more if needed
2 teaspoon salt
8 ounces of white shredded sharp cheddar  cheese
1/2 cup cream
3 tbls butter

 Boil the salted water, add grits slowly and whisk the entire time. When the consistency of thick porridge, add the cheese and combine till the cheese melts then stir in the cream and butter.

* Cajun seasoning
5T paprika
4T garlic powder
2T onion powder
2T black pepper
2T cayenne
2T oregano
2T thyme
1T salt.