Ultimate Charleston Shrimp And Grits Food

OLD CHARLESTON STYLE SHRIMP AND GRITS

Ingredients:

• 3 cups water
• 2 teaspoons salt
• 1 cup coarsely ground grits
• 2 cups half-and-half
• 2 pounds uncooked shrimp, peeled and deveined
• salt to taste
• 1 pinch cayenne pepper, or to taste
• 1 lemon, juiced
• 1 pound andouille sausage, cut into 1/4-inch slices
• 5 slices bacon
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 cup chopped onion
• 1 teaspoon minced garlic
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 cup shredded sharp Cheddar cheese

Steps:

• Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
• Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
• Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
• Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
• Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
• Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
• Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
• Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
• Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

OLD CHARLESTON STYLE SHRIMP AND GRITS

Ingredients:

• 1 cup coarsely ground grits
• 3 cups water
• 2 teaspoons salt
• 2 cups half-and-half
• 2 lbs uncooked shrimp, peeled and deveined
• salt
• 1 pinch cayenne pepper (to taste)
• 1 lemon, juice of
• 1 lb andouille sausage, cut into 1/4-inch slices
• 5 slices bacon
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 cup shredded sharp cheddar cheese

Steps:

• Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
• Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
• Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
• Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
• Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
• Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
• Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
• Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

SHRIMP AND GRITS

Ingredients:

• 1 cup peeled shrimp (, 1/2 pound)
• 2 teaspoons fresh lemon juice
• salt
• cayenne pepper
• 3 teaspoons bacon grease
• 1 small onion, finely chopped
• 1/4 cup finely chopped green bell pepper
• 2 teaspoons unbleached all-purpose flour
• 3/4-1 cup hot water or 3/4-1 cup stock (shrimp, chicken, or vegetable)
• hot, cooked grits (, , salted and buttered)

Steps:

• Prepare grits according to package directions.
• Add salt and butter to taste.
• Set aside, but keep warm.
• While the grits are cooking, start the shrimp.
• In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside.
• Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min.
• Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown.
• Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly.
• Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary.
• Serve immediately over the grits.
• (Reheat grits if necessary so they are hot).