S'crimps & Grits

After mentioning shrimp and grits the other day, we were flooded with emails about a great concoction of this southern flare. Well, seeing as shrimp season just opened up along the gulf, and freshness is at an all time high, here y'all go. Enjoy!!



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Southern Hook Shrimp and Grits

Grits (you know what these are)
1 cup grits (NOT instant)​​​​
1 ½ tablespoons paprika (optional)
4 tablespoons unsalted butter (NOT margarine)​
1 tablespoon Tabasco sauce (of course)
¾ cup extra sharp cheddar cheese​​​salt and pepper to taste (lots around my house)
½ cup FRESH grated parmesan cheese​​​1 teaspoon cayenne pepper

Cook grits according to package directions. Whisk (the funny looking wire thing) in butter, cheddar cheese, parmesan cheese, cayenne, paprika, and Tabasco. Season to taste with salt and pepper. Hold in a warm place until shrimp is done.

SHRIMP (AKA SCRIMPS)
2 cups chopped fried bacon (OH YEAH!)​​​
3 teaspoons minced garlic
3 tablespoons olive oil
​​​​​3 tablespoons white wine (1 glass for you)
26-30 count Shrimp​​​​​
2 tablespoons lemon juice
Salt and fresh ground black pepper​​​
2 cups sliced green onions

Cook bacon until browned (duh). Remove from heat. Strain and reserve bacon grease and bits. Heat a large skillet. Add olive oil and 2 tablespoons of that GOOD grease. As oil begins to smoke toss shrimp to cover bottom of pain. Season with salt and pepper before stirring. Let pan return to its original hot temperature. Stir until shrimp turn pink all over (like no sunscreen).
Stir in minced garlic and bacon bits being careful not to burn the garlic (ewwwww). Add lemon juice and wine (another glass for you). Stir in for 30 seconds or so until everything is well coated. Add the green onions. Serve over the cheese grits.

(I know what we’re having tomorrow night!!!!!!!)
- JD