Ingredients
- Shrimp:
- 1 1/2 pounds (26-30 count) Wild Georgia Shrimp
- two tablespoons Cajun seasoning (suggested: Tone's Louisiana Cajun seasoning)
- 1 tablespoon paprika
- 1 tablespoon dried Italian seasoning
- Freshly ground pepper
- Grits:
- 2 cups water
- 2 chicken bouillon cubes (suggested: Knorr)
- two tablespoons butter or margarine
- 1 cup quick grits (suggested: Quaker)
- 1 tablespoon tomato paste
- 3/4 cup heavy whipping cream
- 3 1/2 ounces extra-sharp Cheddar
- Sauce:
- two tablespoons butter or margarine
- 1 tablespoon minced garlic clove
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (suggested: Texas Pete)
- 1 slice sugar-cured country pork
Directions
First, peel and devein the shrimp. In a tiny bowl, combine Cajun seasoning, paprika, Italian seasoning and pepper and salt, to taste. Sprinkle the spice mixture within the shrimp to coat well and hang the shrimp aside.
Next, help make your grits. Inside a medium saucepan. bring water, chicken bouillon cubes and a pair of tablespoons butter to some boil. Gradually add some grits, whisking frequently with wire whisk for five minutes. Add tomato paste. cream, and cheese. Keep whisking for an additional two or three minutes before the grits become creamy. Don't skimp around the butter and also the cream, folks.
Now saute the shrimp. Inside a large saute pan, melt two tablespoons of butter. Add minced garlic clove and stir for thirty seconds. Include the spice-coated shrimp, and prepare only until they are just done and tender. Don't overcook. Take away the shrimp in the saute pan and hang them aside inside a bowl. You are able to taste one or two, to find out if they are okay.
The roux is next. With all of individuals wonderful drippings in the shrimp within the saute pan, add 3 tablespoons all-purpose flour and stir having a wooden spatula to create a roux. Prepare for ten to fifteen minutes until roux reaches a medium-tan color, then gradually add some chicken stock and high whipping cream. Whisk together and prepare for just two minutes, then whisk in Worcestershire sauce and hot sauce. Put aside.
And last, just a little country pork. Prepare 1 center slice of cured country pork inside a saute pan, and reduce cubes.
For everyone, which is the good thing-convey a couple of heaping spoonfuls of steaming cheese grits onto a location, top with several sizzling shrimp. Drizzle that wonderful roux sauce over the surface of the shrimp, and sprinkle on the couple of cubes of country pork. Enjoy.
A viewer, who might not be an expert prepare, provided this recipe. The Meals Network Kitchens chefs haven't tested this recipe and for that reason, we can't make representation regarding the results.
Recipe thanks to Joe Barnett