Today im going to talk about how to make my moms recipe for Cheese shrimp grits.
INGRETIENTS:
CAJUN SHRIMP:
3lb of Jumbo Shrimp
3lb Salad Shrimp (minced)
20oz Bacon Bites (real crumbled bacon)
10 Tablespoons of Chopped Parsley
5 Teaspoons of Minced Garlic
10 Green Onions (thin slice)
2 Red Bell Peppers (Diced)
3 Teaspoons of Cajun Salt
5 Teaspoons of Smocked Paprika
3 Cups of Chicken Broth
3 Cups of Italian Sauce (Prego)
3 cups of Crushed Tomatoes
2 Sticks of Butter
2 Tablespoons of Tomato Bouillon with Chicken Flavor
1 Tablespoon of Garlic Salt or Powder
1 Tablespoon of Lemon Pepper
2 Bay Leaves
1 Tablespoon of Mrs. Dash (original blend)
GRITS:
6 Cups of Quick Grits
12 Cups of Water
17 Cups of Milk
6 Bay Leaves
1lb of Butter
8 Cups of Cheddar Cheese
Salt to taste
INSTRUCTIONS:
CAJUN SHRIMP:
Add about 1 Tablespoon of Butter/oil to pan. Followed by shrimp, saute about 10 minutes until pink. Set aside
Then add Garlic, green onions, and red pepper. About 1 cup of Broth or more. Adjust to preference . Cook about 7 to 10 minutes until tender.
Add Broth, Italian seasoning, crushed tomatoes, butter, tomato bouillon, and bay leaves. All seasoning Mrs. Dash, cajun, paprika, garlic and lemon pepper.
Then add Shrimp towards the last minute. Adjust seasoning. Remove and serve over grits.
GRITS:
Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.
Gradually whisk in the grits, until you have added the whole thing in the pot, a little at a time. Keep stirring with a whisk to prevent any lumps.
You may have to remove saucepan from heat while trying to get rid of lumps – if needed.
Reduce heat and cook grits at a bare simmer, covered, stirring frequently, until water is fully absorbed and grits thickened. This will take you about 15 minutes.
Remove grits from heat; add butter and cheese, stirring with a whisk until cheese melts.
Assemble the dish by placing the grits at the bottom of a shallow bowl, Cajun shrimp and its sauce. Enjoy piping hot!
THANKS FOR READING!! HOPE YOU ENJOYED!!
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