Description
A delightful Southern classic featuring creamy grits topped with perfectly seasoned shrimp and a robust sauce.
Ingredients
- 1 lb shrimp
- 3/4 cup soy sauce
- 1 tbsp Creole seasoning (Tony’s brand)
- 1 tsp paprika
- 1-2 tsp lemon juice
- Salt, to taste
- 1 cup grits
- 4 1/2 cups water (save 1/2 cup)
- 2 cups heavy cream
- 1/2 stick butter
- 1 tbsp sugar
- 1/2 cup mozzarella
- 1/2 cup provolone
- 5 strips bacon
- 1 pack turkey sausage
- 1/4 cup flour
- 1 tsp paprika
- 4 stems thyme
- 4 seeds pimento
- 4 garlic cloves (minced)
- 1 small onion (diced)
- 1/2 cup bell pepper (green, red, diced)
- 1/4 cup celery (diced)
- 1 large tomato (diced)
- 2 cups chicken stock
- 1 tbsp better than bouillon
- 1 tsp scotch bonnet pepper sauce
- Lemon juice, to taste
- 2 bay leaves
- 2 tbsp parsley
Instructions
- Season the shrimp with Creole seasoning, paprika, soy sauce, and lemon juice; let marinate for at least 15 minutes.
- In a large pot, bring 4 cups of water to a simmer over medium heat. Gradually whisk in the grits, stirring continuously for 20-25 minutes until creamy.
- Mix in the heavy cream, butter, mozzarella, and provolone to the grits.
- In a separate pan, cook the bacon until crispy; reserve the fat. Sauté onion, bell peppers, celery, and garlic in the bacon fat.
- Add chicken stock, flour, better than bouillon, thyme, pimento, and bay leaves to the pan.
- Mix in the marinated shrimp and cook until shrimp turns pink, about 3-5 minutes.
- Combine the shrimp sauce with the grits and serve immediately, garnished with parsley.
Notes
Use fresh shrimp for best flavor and texture. Experiment with different cheeses in the grits.
