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Category: Grits Recipes
Prep Time: Cook Time: Total Time:
Joe Barnett's Shrimp and Cheese Grits
Shrimp
1-1/2 pounds (26-30 count) Wild Georgia Shrimp
2 tablespoons Cajun seasoning
1 TBL paprika
1 TBL dried Italian seasoning
Freshly ground black pepper
Grits
2 c. water
2 chicken bouillon cubes
2 TBL butter or margarine
1 cup quick grits
1 TBL tomato paste
3/4 cup heavy whipping cream
3-1/2 oz extra-sharp Cheddar
Sauce
2 TBL butter or margarine
1 TBL minced garlic
3 TBL all-purpose flour
1 c. chicken stock
1/2 c. heavy whipping cream
1 tsp Worcestershire sauce
1/2 tsp hot sauce
1 slice sugar-cured country ham
Peel and devein shrimp. In a small bowl, combine Cajun sesoning, paprika, Italian seasoning, and salt and pepper to taste. Sprinkle spice mixture over shrimp to coat well; set the shrimp aside.
For grits: in a medium sauce-pan, bring waer, chicken bouillon cubes and 2 tbl butter to a boil. Slowly add grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream and cheese. Keep whisking for another 2 or 3 minutes until grits become creamy. Note: Joe says, "Don't skimp on the butter and the cream, folks."
For sauce, in a large saute pan, melt 2 tbl of butter. Addd minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they are just done and tender; don't overcook. Remove shrimp from saute pan and set them aside in a bowl.
To the drippings left from the shrimp in the saute pan, add 3 tbl of all-purpose flour and stir with a wooden spatula to make a roux.
Cook, stirring, for 10-15 minutes until roux reaches a medium-tan color, then slowly add chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. In separate saute pan, cook 1 center slcie of cured country ham until heated; cut into cubes.
To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham.
Serves 15. Prep time 30 minutes, ready in 30 minutes.
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Joe Barnett's Shrimp and Grits Beats Out Throw Down with Bobby Flay
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Category: Grits Recipes
Prep Time: Cook Time: Total Time:
Joe Barnett's Shrimp and Cheese Grits
Shrimp
1-1/2 pounds (26-30 count) Wild Georgia Shrimp
2 tablespoons Cajun seasoning
1 TBL paprika
1 TBL dried Italian seasoning
Freshly ground black pepper
Grits
2 c. water
2 chicken bouillon cubes
2 TBL butter or margarine
1 cup quick grits
1 TBL tomato paste
3/4 cup heavy whipping cream
3-1/2 oz extra-sharp Cheddar
Sauce
2 TBL butter or margarine
1 TBL minced garlic
3 TBL all-purpose flour
1 c. chicken stock
1/2 c. heavy whipping cream
1 tsp Worcestershire sauce
1/2 tsp hot sauce
1 slice sugar-cured country ham
Peel and devein shrimp. In a small bowl, combine Cajun sesoning, paprika, Italian seasoning, and salt and pepper to taste. Sprinkle spice mixture over shrimp to coat well; set the shrimp aside.
For grits: in a medium sauce-pan, bring waer, chicken bouillon cubes and 2 tbl butter to a boil. Slowly add grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream and cheese. Keep whisking for another 2 or 3 minutes until grits become creamy. Note: Joe says, "Don't skimp on the butter and the cream, folks."
For sauce, in a large saute pan, melt 2 tbl of butter. Addd minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they are just done and tender; don't overcook. Remove shrimp from saute pan and set them aside in a bowl.
To the drippings left from the shrimp in the saute pan, add 3 tbl of all-purpose flour and stir with a wooden spatula to make a roux.
Cook, stirring, for 10-15 minutes until roux reaches a medium-tan color, then slowly add chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. In separate saute pan, cook 1 center slcie of cured country ham until heated; cut into cubes.
To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham.
Serves 15. Prep time 30 minutes, ready in 30 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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