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  • Southern Shrimp and Grits

    1 vote
    Southern Shrimp and Grits
    Prep: 25 min Cook: 30 min Servings: 4
    by The Southern Cookbook
    2 recipes
    >
    It was such a beautiful day for shrimping! During the fall months the shrimp are running in the St. Johns River in Palatka, Florida. We go every year to catch and collect shrimp during this season. Sometimes we are out all night long netting shrimp, especially if they are in abundance! So, we round up our fishing gear, lights, nets, coolers, ice, boats, and head out for the evening.

    Ingredients

    • Southern shrimp and grits :
    • 1 mess of Fresh Shrimp(depending on how many people you have to feed)
    • 2 cups of coarse home style grits
    • 3 scallions
    • 5 slices of bacon
    • 2 cup Cheddar Cheese
    • Fresh cracked pepper & salt
    • 3 garlic gloves
    • 2 tablespoons flour (for Roux)
    • 1tsp.hot dried pepper(optional)
    • few slices of ham
    • mushrooms(optional)

    Directions

    1. Start off by cleaning your fresh shrimp and set them aside. Then take your bacon and start to brown it cook till crispy and take out and set it aside. Drain all of the bacon grease and leave about 2-3 tablespoons in the pan add your shrimp and saute’ add your garlic. In another pot start your grits by the directions given on the bag. Cook until thick constantly stirring. Then add your cheese Then set aside. Lets gets back to the Shrimp! After shrimp is done take it out and set it aside. Now we are starting on the Roux(gravy) in the same pan add your flour then add your water and stir till thickens. I do this using a wire whisk Or wooden spoon. Dice up your scallions and ham and break up your cooked bacon. Add your grits to a plate put your saute’ shrimp, bacon, ham, scallions, mushrooms on top of grits then spoon gravy on top and top with shredded cheddar cheese. Here you have southern shrimp and grits!

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