Posted By: Irishguy
Shrimp and Grits for Outdoorguy88 - 11/09/17 06:55 AM
Outdoorguy88 PM'd me and said his birthday was coming up today and if I could share my shrimp and grits recipe so I PM'd it to him and also though I would share it here.
If it's just the 2 of you you can pare it down by using only one pound of shrimp and half a pound of sausage and just half everything else...
Hey sorry it took so long. Happy Birthday.
2 pounds of gulf shrimp
1 pound of smoked sausage
Make grits, stir cheddar and Parmesan cheese into them and pour them into an oiled pan, cover it and put it in the fridge to get cold ahead of time.
chopped bell pepper
chopped onion
Cajun seasoning
salt
pepper
white wine
heavy whipping cream
garlic chopped
Cut the grits into brownie sized squares and take a big cast iron skillet or a cast iron griddle and put some butter in it and some oil and then take the grit cakes and put as many as will fit in there and let then get golden brown on each side gently flipping with a spatula as the get brown on one side.
While that's going on, have someone peeling the shrimp and slice up the sausage into about 1/4" slices. Put the sausage into another cast iron skillet with some oil until it gets browned a little. Pull it out and put it on a paper plate with some napkins.
Meanwhile toss the peeled shrimp in a plastic bag or big bowl with some Cajun seasoning until they have a pretty good amount on them. Add a little butter to the hot skillet and toss in the shrimp. Cook them for just a few minutes until the start to turn red and are not translucent anymore. Quickly pull them out and put them on another paper plate to rest.
Throw in the bell pepper, onion, garlic, salt and pepper and toss all that until they just start to lose their crunch. You don't want them mushy or over cooked. Once you get there pour in a little white wine to deglaze the pan and scrape all that goodness off the bottom and stir it all around. Throw the sausage and shrimp back in and stir it all around and turn it down to medium or medium low and pour in some cream to make a sauce and let is simmer for a few minutes to thicken up.
Serve it over the fried grit cakes and it should look something like this:
If it's just the 2 of you you can pare it down by using only one pound of shrimp and half a pound of sausage and just half everything else...
Hey sorry it took so long. Happy Birthday.
2 pounds of gulf shrimp
1 pound of smoked sausage
Make grits, stir cheddar and Parmesan cheese into them and pour them into an oiled pan, cover it and put it in the fridge to get cold ahead of time.
chopped bell pepper
chopped onion
Cajun seasoning
salt
pepper
white wine
heavy whipping cream
garlic chopped
Cut the grits into brownie sized squares and take a big cast iron skillet or a cast iron griddle and put some butter in it and some oil and then take the grit cakes and put as many as will fit in there and let then get golden brown on each side gently flipping with a spatula as the get brown on one side.
While that's going on, have someone peeling the shrimp and slice up the sausage into about 1/4" slices. Put the sausage into another cast iron skillet with some oil until it gets browned a little. Pull it out and put it on a paper plate with some napkins.
Meanwhile toss the peeled shrimp in a plastic bag or big bowl with some Cajun seasoning until they have a pretty good amount on them. Add a little butter to the hot skillet and toss in the shrimp. Cook them for just a few minutes until the start to turn red and are not translucent anymore. Quickly pull them out and put them on another paper plate to rest.
Throw in the bell pepper, onion, garlic, salt and pepper and toss all that until they just start to lose their crunch. You don't want them mushy or over cooked. Once you get there pour in a little white wine to deglaze the pan and scrape all that goodness off the bottom and stir it all around. Throw the sausage and shrimp back in and stir it all around and turn it down to medium or medium low and pour in some cream to make a sauce and let is simmer for a few minutes to thicken up.
Serve it over the fried grit cakes and it should look something like this: