Ready for a delicious brunch recipe that will have you screaming yum? Who doesn’t love a great shrimp and grits recipe? Then look no further because The Charleston shrimp and grits recipe will be sure to do just that. This southern loved recipe has been a beloved treasure in many homes for years. With all of the wonderful fulfilling flavors, such as the buttery grits and savory shrimp, dancing around in your mouth you will be sure to begging for more. So look below for a great recipe to remind you of the sweet tones of the south.
The Best Charleston Shrimp and Grits
Prep Time: 46 min
Cook Time: 6 min
Total Time: 46 min
Shrimp and Grits Ingredients
1 ½ Medium Shrimp; peeled, halved (lengthwise), and deveined
Juice of Tabasco
1 ½ teaspoons of Salt
1 ½ cups of Stone Ground Corn Grits (Not instant or quick-cooking)
6 slices of Bacon, chopped
1 Onion, finely chopped
¼ cup of Green Bell Pepper, finely chopped
1-2 Garlic Cloves, minced
½ cup of Scallion, thinly sliced
2 tablespoons of Unbleached All-Purpose Flour
1 cup of Chicken Stock
1-2 tablespoons of Unsalted Butter
1 cup of Grated Cheddar Cheese
Shrimp and Grits Instructions
- Take the shrimp and combine it with the lemon juice and a few generous splashes of the Tabasco sauce, and let the mixture sit while you start on the grits.
- In a large heavy saucepan boil 6 cups of water and 1 teaspoon of salt. Whisk the grits, handfuls at a time and they will bubble at the initial entry.
- When all of the grits have been added turned down the heat to a very low simmer and let the grits cook for 35-40 minutes, being sure to stir occasionally at first the constantly towards the end.
- Now you are going to work on the gravy while you grits are simmering. Fry the bacon in a skillet over a medium heat until they are brown but still limp, then stir in the onion, green pepper, and garlic and let them cook until the onion and pepper are limp (approx. 5 min).
- Next, add in the scallions, sprinkle flour over the entrie mixture and continue to sauté it for 5 min longer.
- After it is finished sautéing then stir in the chicken stock and remaining salt and cook for another 5 min. After you have finished cooking the combination then remove it from the heat while you continue on finishing the grits.
- When the grits become thick and creamy, begin to stir in as much butter as you like along with cheese, then add a splash of Tabasco sauce and more salt if desired. Cover the grits while you are finishing the gravy.
- Heat the gravy and stir in the shrimp, cook until the shrimp are opaque throughout which is about 5 min.
- Then serve immediately mounting the grits in large shallow bowls or on plates and covering them with shrimp and gravy.
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