Ingredients for Matt's Shrimp And Grits
- 2 cups whole milk
- Heavy Cream
- 1 cup stone-ground grits
- 4 cups chicken stock
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Kosher Salt
- Fresh Ground Black Pepper
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, diced
- 2 cloves garlic, minced
- Yellow Onions
- Green Peppers
- Red Bell Peppers
- 2 tablespoons butter
- All Purpose Flour
- Worcestershire Sauce
- Apple Cider Vinegar
- Fresh Parsley
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How to Make Matt's Shrimp And Grits
- **Make the Shrimp Stock:** Add shrimp shells to 4 cups of chicken stock. Bring to a simmer, reduce heat and cook for 30 minutes. Strain and reserve.
- **Prepare the Grits:** In a medium saucepan, bring 2 cups of whole milk and 1 cup of heavy cream to a gentle boil. Slowly whisk in 1 cup of stone-ground grits. Reduce heat to low, and cook for 15 minutes, stirring frequently, until thickened. Season with salt and pepper. Let cool completely.
- **Fry the Grits:** Once cooled, cut the grits into 1-inch rounds. Bread the rounds in breadcrumbs and deep fry until golden brown and crispy.
- **Prepare the Shrimp Sauce:** In a large skillet, cook diced bacon until crispy. Remove bacon and set aside, reserving bacon grease. Add minced garlic and chopped onion to the skillet and cook for 3 minutes. Add bell pepper and cook for another 2 minutes. Stir in butter until melted. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in the reserved shrimp stock, 1 cup at a time, until the sauce reaches your desired consistency. Simmer for 30 minutes. Stir in Worcestershire sauce and white wine vinegar. Season with salt and pepper.
- **Season and Sauté the Shrimp:** In a bowl, combine paprika, chili powder, onion powder, garlic powder, salt, and pepper. Toss shrimp in the spice mixture. Sauté shrimp in a hot skillet over high heat until pink and cooked through (about 2-3 minutes per side).
- **Plate and Garnish:** Place the fried grits rounds in the center of a bowl. Top with the sautéed shrimp. Ladle the shrimp sauce generously around the grits. Garnish with freshly minced parsley and crumbled bacon.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
26g
Fat
151g
Carbs
19g
