Shrimp and Grits
 
Ingredients
  • 1½ pounds peeled and deveined shrimp, tails on
  • 2 TBSP oil
  • 2 TBSP butter
  • 2 garlic cloves, minced
  • 4 TBSP flour
  • 2 cups chicken stock
  • 1 onion, diced
  • 1 tsp salt and pepper each
  • 1 tsp cajun seasoning
  • 2 TBSP fresh basil, chopped
  • 2 TBSP fresh parsley, chopped
  • ½ bunch green onions, chopped
  • For the Grits:
  • 6 cups water
  • 3 cups of grits
  • ½ tsp cajun seasoning
  • ½ tsp black pepper
  • 1 tsp Panola Spicy Sweet Jalapeno juice (just stick your spoon into the jar and use the juice)
  • ¼ cup cheddar cheese, shredded
  • 1 stick butter
  • ¼ tsp garlic powder
Instructions
  1. In a large skillet or Dutch oven heat the oil and butter. Saute the onion and garlic for 5-6 minutes. Add in the flour and stir til combined. Slowly incorporate the chicken stock until the mixture is smooth and there are no lumps. Season with salt, pepper, cajun seasoning and herbs. Bring to a boil and add in the shrimp and green onions. Simmer for 3-4 minutes until the shrimp are pink and firm.
  2. Meanwhile, to make the grits. Combine all ingredients in a medium sauce pan over medium to low heat. Bring to a boil then simmer for 10-15 minutes until the grits are smooth but still thick. We want them still thick in order to make the muffins. Grease a standard 12 cup muffin tin or a large 6 cup muffin tin and pour the grits into each cup ¾ full. Bake at 350 for 20-30 minutes until nice and golden brown. Allow to cool completely before removing them from the pan. I typically slide a knife around the grits and then invert them onto a plate. Serve with the shrimp mixture and enjoy
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2013/10/08/shrimp-and-grits/