Kayelle
Chef Extraordinaire
Shrimp and Glorified Grits......
1 Tbs. butter
1 Tbs. olive oil
1 white onion, finely diced
1 cloves garlic, grated
2 cups milk
3 cups water (a little less for firmer grits)
1/2 tsp. Kosher salt
1 cup Stone Ground or long cooking Grits
1 cup grated cheddar cheese
1/2 lb. bacon, rough chop
20 med. to large raw shrimp, peeled and cleaned
1/4 cup green onion, sliced
In a large skillet, cook the bacon to your liking and remove and drain, reserving the bacon fat in the skillet.
In a large heavy saucepan, combine the butter and oil to wilt the onion, then add the garlic being careful not to color the garlic. Turn the heat to high and add the milk and water and salt. When it boils, whisk in the grits and turn the heat to low, siring now and then to keep them from sticking and cook for 15 to 20 minutes. Stir the bacon and cheese into the grits, cover and set aside while you cook the shrimp.
Salt the shrimp (I like Old Bay seasoning on them). Get your bacon grease nearly smoking in the skillet and depending on the size of your skillet, you may need to cook the shrimp in two batches so they don't touch. Add the shrimp and it will take just seconds to cook on each side. Serve the grits with shrimp on top in large flat bowls, and garnish with sliced green onions.
1 Tbs. butter
1 Tbs. olive oil
1 white onion, finely diced
1 cloves garlic, grated
2 cups milk
3 cups water (a little less for firmer grits)
1/2 tsp. Kosher salt
1 cup Stone Ground or long cooking Grits
1 cup grated cheddar cheese
1/2 lb. bacon, rough chop
20 med. to large raw shrimp, peeled and cleaned
1/4 cup green onion, sliced
In a large skillet, cook the bacon to your liking and remove and drain, reserving the bacon fat in the skillet.
In a large heavy saucepan, combine the butter and oil to wilt the onion, then add the garlic being careful not to color the garlic. Turn the heat to high and add the milk and water and salt. When it boils, whisk in the grits and turn the heat to low, siring now and then to keep them from sticking and cook for 15 to 20 minutes. Stir the bacon and cheese into the grits, cover and set aside while you cook the shrimp.
Salt the shrimp (I like Old Bay seasoning on them). Get your bacon grease nearly smoking in the skillet and depending on the size of your skillet, you may need to cook the shrimp in two batches so they don't touch. Add the shrimp and it will take just seconds to cook on each side. Serve the grits with shrimp on top in large flat bowls, and garnish with sliced green onions.
