Southern Cooking

February 26, 2018

 Chuck and I went out to dinner Friday night.  We are always trying new places. The place was called Southern Kitchen. Chuck really wanted Shrimp and Grits but they were out of shrimp.  He had catfish and black eyed peas and I had fried chicken and collard greens.  On Saturday morning we were watching all the cooking shows and Pioneer Woman was making Shrimp and Grits, I said to Chuck, would you like me to make that?  Guess what I made for dinner Saturday night....boy was it good!!  Try it, its just about better than any that I have had here.

 

                                                                            Shrimp and Grits

·         5 cups low-sodium chicken stock

·         1 cup grits 

·         1  cup grated pepper jack cheese 

·         1  cup grated sharp Cheddar

·         4 tablespoons butter 

·         1 tablespoon olive oil 

·         1  pounds peeled and cleaned jumbo shrimp

·         1 tablespoon Cajun seasoning 

·          salt and freshly ground black pepper

·         1 pound andoulie sausage, cut into ½ moons 

·         1 onion, chopped 

·         1 red bell pepper, chopped 

·         1 jalapeno pepper, chopped

.         1 stock of celery chopped

·         1 tablespoon tomato paste 

·         Hot sauce, as needed 

·         Juice of 1/2 lemon 

·         3 scallions, chopped, for garnish 

 

·         Directions

·         Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar. cook for another 3  minutes. Stir in 2 tablespoons of the butter and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot. Can add a little milk or half and half if too thick before serving.

·         Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. 

·         Add the andoullie sausage, onion, red pepper, celery and jalapeno to the skillet and season with salt and pepper. Cook until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.

·         To serve, spoon the shrimp and sauce over the grits and garnish with scallions.

 

This recipe was adapted from the Pioneer Woman, 16 minute meals.  I just changed a few things to my liking.

 

 

 

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