Shrimp & grits has always been a standby staple in my household. Relatively quick and extremely flavorful this recipe can be adapted to any budget. The most expensive portion is the shrimp so keep a look out at your local grocers for a sale or go with a relatively inexpensive bag of frozen shrimp (which is what I did!). The total cost of this meal was $19.46 at Smith’s grocery store. I went for a pound of the bulk grits instead of the boxed which was much more expensive and I will have grits I can make later on. This is a versatile dish that is perfectly suited to cozy single meals that last for a few days or feeding a family of four for less than $20.
Approx prep time: 20 min
Amount of deliciousness: inestimable
SHRIMP AND GRITS
Grits: Use package directions for whatever kind you are using. A good rule of thumb is three cups water per one cup grits
3 Cups water
1 Cup Grits
1 tsp Salt
2 Tbsp Salted Butter
A heaping mound of shredded white cheddar cheese (or any cheese you like)
Shrimp and Roux
1 Pound peeled, de-veined shrimp fresh or frozen, remove tails and cut into smaller pieces reserving a few whole shrimp (if using frozen make sure you thaw according to the package directions, I put my shrimp in a colander and place in a bowl and let cold water pour over until they are thawed.
4 Slices peppered bacon
1 Cup chopped yellow onion
1 Tbsp minced garlic
1 Cup chopped green bell pepper
1 Cup chicken stock (to reduce cost I use bouillon cubes or powdered stock so I don’t have to waste the stock I don’t end up using)
3 green onions chopped, white and green parts
DIRECTIONS:
Fry the bacon in a deep sauce pan until crispy. Pour off all but 3 Tbsp of fat to use for the roux. Chop the bacon and set aside.
Prepare the grits according to your package directions or my directions. If using my directions: boil the water and add the salt. When the water is boiling slowly stir in the grits. Turn your heat down to a medium low and WATCH THEM. When they start thickening up to a spoon coating constancy turn off the heat and toss in the butter and cover with a lid.
Put the bacon fat saute pan back onto a medium heat. When fat is hot add in the onion and green bell pepper and stir until soft and translucent. Add in the chopped bacon, garlic and shrimp and let cook for one minute or until shrimp is slightly pink. Add the chicken stock and let boil down for 5 minutes.
While roux is simmering add a handful of cheese to the grits and stir. Taste to see if more salt is needed.
When roux is finished spoon the grits into a bowl and top with roux mixture and broth. Garnish with shrimp and green onions. Enjoy!
slccfood 