Thursday, November 26, 2009

Shrimp 'n' Grits

Move over Bobby Flay! My husband has been working on perfecting his version of this dish ever since he saw Flay compete with a Georgian on Throw Down. This is one of the most delicious things you will ever eat. Seriously.


6 slices of bacon
1 lb peeled shrimp
6 cloves of garlic, chopped
1 1/2 teaspoon black pepper
1/4 teaspoon dry mustard
3/4 teaspoon garlic salt
1/2 teaspoon paprika
1/2 cup chardonnay
1/2 cup seafood stock
1/4 cup heavy whipping cream

2 servings of instant grits, preparing as directed on package with exchanging half the water with seafood stock
1 cup grated parmesan
1 stick butter
1/2 cup heavy whipping cream
1 teaspoon garlic salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper

chopped chives, for flavor and garnish

Fry bacon in large saucepan; remove and add shrimp and seasonings. After 1.5 minutes, add garlic. Once shrimp are cooked, remove from pan. With heat on high, deglaze with wine and stock. Frequently stir contents of the pan until cooked down. Turn heat to low and stir in cream.

Cook grits. Whisk in butter until well incorporated. Then, continue to whisk in additional ingredients: parmesan, whipping cream, and seasonings.

Serve shrimp on top of grits. Top with sauce, chopped chives, and crumbled bacon.


1 comment:

  1. This looks fantastic. My husband is from the south and loves his grits. I am not a big fan but with this as a topping I might be.