MATT'S SHRIMP AND GRITS
Make and share this Matt's Shrimp and Grits recipe from Food.com.
Provided by tejas
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the Shrimp Stock.
- After peeling the shrimp, add the shells to the chicken stock and simmer for 30 minutes.
- Strain and reserve.
- For the Grits.
- Bring milk and cream just up to a boil and slowly pour in grits while stirring with a whisk.
- Continue to cook for another 15 minutes. Season with salt and pepper.
- (Optional) Allow grits to cool and solidify. Cut them into rounds, bread them, and deep fry each round until the exterior is crispy.
- For the Shrimp Sauce.
- Heat a sauté pan over medium-high heat. Add bacon and render for 2-3 minutes. Add garlic and onion and cook 3 minutes. Add Peppers and cook another 2 minutes.
- Add butter to pan and allow to melt. Add flour and stir in the mixture to create a roux (singer method).
- Begin to add shrimp stock 1 cup at a time until the desired consistency is achieved. Allow to cook for 30 minutes.
- Season sauce with Worcestershire, vinegar, and finish with S&P.
- For the Shrimp.
- Mix together paprika, chili powder, onion powder, garlic powder, salt and pepper and sprinkle on shrimp.
- Saute shrimp over high heat until crisp and cooked through.
- For Plating.
- Center the grits in the middle of a bowl. Place desired serving of shrimp over top of the grits and ladle shrimp sauce around the grits. Garnish with freshly mince parsley (if desired).
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