Shrimp and grits

[S.C. Hunter]

Anybody got a good recipe for shrimp and grits with the gravy. I haven't had any since I was back in S.C. Thanks

[Al Dente]

I've had different variations, but none with a "gravy", there were drippings from the shrimp pan, but not a gravy, that were put on the grits.  I guess you could do like an etouffe with the shrimp, make the roux based gravy, then smother the shrimp in it until there just done, then pour over grits.  The simplest is a quick saute.  Equal butter and oil, then minced garlic, green onions for a minute, add the shrimp, then a splash of white wine, fresh parsley, salt and pepper, then over the grits.

[FurFlyin]

I cook shrimp and cheese grits.  I'll skip how to cook the grits, that's pretty simple.  If you want cheese, put cheese in them, if not don't.  I do put a clove of minced garlic in the grits.  To prepare the shrimp and sauce, fry 8 strips of bacon.  Saute chopped green onions, clove or cloves of chopped garlic, salt and coarse ground pepper in bacon drippings.  Once onions and garlic has become translucent add 1//2 to 1 cup of water.  Bring to a boil and add fresh shrimp.  Cook for 3-5 minutes, just until shrimp turn pinkish white.  Dip shrimp out of pan.  Mix 2 tablespoonsish of flour with enough water to make paste in a seperate bowl.  Stir completely to remove any clumps.  Pour this into the skillet with the onion, garlic water mix, cook 0n med heat until thickened.  Pour over shrimp and grits.  Top with crumbled bacon.  Bust a gut.

[S.C. Hunter]

That sounds like a plan. Thanks

[Rick James]

Here is my Recipe--it will feed 6-8 people--so cook 6-8 servings of Grits, I like to use yellow grits but really any grits will work. It was originally written out for friends of mine that had some cooking experience and I have since tried to make it more explanatory but it is still just a guideline-so don't be afraid to adjust as needed-Just remember the most important ingredient is Love!!

You need:
Shrimp—I had about a full quart of shrimps
Bacon—I fried 5 pieces of thick sliced
Some smoked sausage (1 lb Hillshire Farm) or Cubed up Ham—they have it already cubed up at the store or chop your own
1 Medium sized onion—chopped up
Roasted Bell Peppers— about 5 or 6 pieces chopped up (you can get them at the store in a jar)
1 pint or two of cream or half&half (you can even use fat free it works good) (or more if you’re cooking a lot)
Shredded Cheese
Green Onion Tops chopped up
A couple of Garlic cloves
Lime Juice
Some Cajun Seasoning—I used Webers—you can use Tony Chacheres

Pour a little lime juice and some Cajun Seasoning on the Shrimp and shake up to get them all covered—Let sit while you do the other stuff
Cook Grits—use Chicken Stock instead of water and when they start to heavy up then add evaporated milk to make them creamy (I put some of the chopped ham in my grits while they were cooking)
Fry the bacon up crisp
Leave about a couple tablespoons of grease in the pan on med/hi heat
Crush a clove of Garlic and drop in the hot grease and stir around a little (smells good) You can mince it up if you don't have a crusher
Add Ham or sausage, Onion, and Peppers and cook down till Onions get right= starting to get a little translucent
Add Shrimp and cook till they are about  half done
Remove whole pile from pan
If you need to you can deglaze pan with a little white wine or just a little chicken stock
Add Cream to pan and throw in chopped up bacon-- stir while simmering and it will thicken up a little—this will take a little while (10-12 minutes) If it thickens too much add some chicken stock--you want it to be kinda like gravey
Add pile of shrimp and stuff you took out of the pan back to pan and cook till shrimp are done
Serve on top of grits with some shredded Cheese and Green Onion
Enjoy!
Rick