For most folks, Sunday supper consists of a nice pot roast, or a roast chicken with potatoes, or maybe a beautiful roast leg of lamb. But, if you’re a Southerner like I am, Sunday Supper can mean only one thing…fresh shrimp and creamy cheese grits! Lord help me, my mouth’s waterin’ just thinkin’ about it! I swear, I could’ve eaten this dish three times a week, if my Daddy would’ve let me! Served up with a nice green salad, my sister Linda’s fresh angel flake biscuits, a big, icy glass of sweet tea… and you won’t need nuthin’ else except your family to sit around the table to enjoy it with. Now THAT’S what I call a real Southern Sunday Supper!!!
WARNING: A few bites of these here shrimp & cheese grits and you may find yourself talkin’ with a Southern drawl. You may also be overcome with a deep desire to change your name to Billy Bob or Linda Lou.
Shrimp and Cheese Grits
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
PREP TIME
15 mins
COOK TIME
25 mins
TOTAL TIME
40 mins
INGREDIENTS
3 cups water
1 cup evaporated milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup stone-ground grits
2 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound fresh shrimp ( peeled and deveined)
2 slices bacon
4 Andouille sausages (chopped)
2 fresh cloves garlic (minced)
1 tablespoon lemon juice (freshly squeezed)
3 tablespoons chopped parsley
1 cup scallions (thinly sliced)
INSTRUCTIONS
Bring the water and evaporated milk to a boil.
Add your salt and pepper and garlic powder.
Once it’s boilin’, pour in your grits. (Now, you gotta start whiskin’ them stone-ground grits from the get-go, to be sure you get any lumps out before it’s had a chance to cook. So, whisk ‘til them lumps is out and the grits are nice and smooth.)
Cook the grits for about 20 to 25 minutes until the liquid is absorbed and the grits are nice and creamy.
Remove them from the heat and stir in your butter and cheese ‘til blended. (This is the point where you take a minute and sneak yourself a big spoon and taste just how dee-lish-us them cheese grits are!)
Next, rinse your shrimp and pat ‘em dry with a little paper towel.
Get your cast iron skillet out, place it on the stove and fry up the bacon until browned.
Take the bacon out and place on a paper towel to drain.
To the same skillet with the bacon drippins,’ add the chopped sausage and fry it up.
Once it’s browned, drain it on some paper towel, too.
Now, add the shrimp to all those tasty drippins’ in the same skillet and sauté them until they’re nice and pink.
Add the lemon juice and toss into the cooked shrimp.
Last, add the minced garlic, the scallions and parsley and sauté for about 2 minutes. Spoon them creamy cheese grits into a serving bowl.
Top with some of the shrimp mixture and some of them sausage pieces, and crumbled bacon.
Finish it off with a sprinkle of some more fresh sliced scallions or chopped parsley. YUM!