Shrimp & Grits

Shrimp and GritsNorth Carolina Shrimp and Grits

 

Creamy Cheddar Cheese Grits

 

4 Tbsp. butter       5 cups milk

2 tsp. salt              ½ tsp. hot sauce

1 garlic clove, pressed     1 ½ cups uncooked stone-ground white grits

1 (10 oz.) block sharp white cheddar cheese, grated

 

Bring 2 Tbsp. butter, next 4 ingredients, and 5 cups water to a boil in a medium size

Dutch oven over medium-high heat. Gradually whisk in grits, and bring to a boil.

Reduce heat to medium-low, and simmer, stirring occasionally, 1 ½ hours or until

thickened. Stir in cheese and remaining 2 Tbsp. butter until melted. Serve immediately.

Quick-Cooking Creamy Cheddar Cheese Grits: Substitute 2 cups uncooked quickcooking

grits for stone-ground grits. Decrease water and milk to 4 ½ cups each. Prepare

recipe as directed, cooking grits 10-15 minutes or until thickened.

 

Shrimp and Sausage

 

1 ½ lb. unpeeled, medium-sized raw

       NC shrimp (31/40 count)                    3 Tbsp. butter

2 Tbsp. all-purpose flour                            1 medium onion, chopped

½ cup chopped green bell pepper               2 celery ribs, chopped

1 lb. andouille or smoked sausage,

       cut into ¼-inch thick slices                   1 (14 oz.) can chicken broth             

 ½ tsp. salt                                                 1/4 tsp. ground red pepper       

 1/3-cup heavy cream                                1//4 cup chopped green onions

 

Peel shrimp; devein, if desired. Melt butter in a large skillet over medium heat; gradually

whisk in flour, and cook, whisking constantly, until flour is a light caramel color (about 6

minutes). Add onion, bell pepper, and celery, and cook 8 to 10 minutes or until tender.

Add sausage, and cook 2 minutes. Stir in chicken broth, salt, and pepper, stirring to

loosen particles from bottom of skillet. Bring to a light boil over medium-high heat.

Reduce heat to medium, and simmer 8 to 10 minutes or until slightly thickened. Stir in

shrimp, cream and green onions, and cook, stirring occasionally, 3 minutes or just until

shrimp turn pink. Serve over Creamy Cheddar Cheese Grits.

 

Recipe courtesy of the NC Department of Agriculture and Consumer Services