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  • Shrimp and Grits

    1 vote
    Shrimp and Grits
    Cook time:
    Servings: 4
    by Julie Schlosser
    20 recipes
    		 >
    I am a sucker for shrimp and grits! My love affair with this dish began 10 years ago at Tommy Condon's Irish Pub, located in beautiful Charleston, SC. Over the past years I must say that nothing ever tasted quite like that first dish at Tommy's. I am aware this particular recipe is somewhat different than the shrimp and grits that most people are used to, and everyone is entitled to their own opinions on shrimp and grits recipes. This is the closest recipe I've found to Tommy's with a few twists of my own!

    Ingredients

    • 1 1/2 pounds of small shrimp (peeled and deveined)
    • 1/3 cup diced green onions
    • 1/3 cup chopped celery
    • 4 T butter
    • 1/2 tsp. minced garlic
    • 1/2 tsp. cayenne
    • 1 tsp. worchester sauce
    • 1 cup of uncooked grits
    • 6 strips of bacon
    • 1 cup sharp cheddar cheese sheedded
    • 4 T diced tomatoes
    • 2 T flour
    • 1 cup of half and half

    Directions

    1. In a large skillet, fry bacon and save 2 Tbs of bacon fat.
    2. Sautée shrimp and vegetables (except tomatoes)in butter and bacon fat until shrimp is firm.
    3. Add garlic, cayenne,tomatoes, and worchester sauce and Sautée for 2 minutes.
    4. Add flour and stir quickly to blend.
    5. Slowly add half and half until mixture is creamy and smooth
    6. Prepare grits according to package directions, stir in cheese, and plate
    7. Pour mixture over grits and enjoy!

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