Gulf Shrimp And Grits Recipe
sausage, crispy bacon, parmesan cream
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Ingredients
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Grits
Shrimp and Sausage
Parmesan Cream
Method
Grits
- 1
Cook the Grits
In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt.
- 2
Slowly whisk in 1 cup of stone-ground grits, reducing heat to low. Cook for 20-25 minutes, stirring occasionally until thickened.
- 3
Once thickened, stir in 2 tbs of unsalted butter and 1 cup of grated parmesan cheese until creamy. Remove from heat and set aside.
Shrimp and Sausage
- 4
Cook the Bacon
In a large skillet, cook 4 slices of chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the skillet.
- 5
- 6
Add the Shrimp
Stir in 1 lb of peeled and deveined Gulf shrimp, 3 tsp of minced garlic, 1 tsp of cayenne pepper, and 1 tsp of black pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes.
- 7
Finish with Green Onions
Add 1 cup of chopped green onions and the cooked bacon back to the skillet. Stir to combine and cook for an additional minute. Remove from heat.
Parmesan Cream
- 8
Prepare the Cream
In a small saucepan over low heat, combine 1 cup of heavy cream and 1 cup of grated parmesan cheese.
- 9
Stir constantly until the cheese is melted and the mixture is creamy. Season with 1 tsp of salt. Remove from heat and set aside.