Shrimp and Grits
Ingredients - for Cheese Grits:
- 1/2 C quick cooking grits
- 1 1/4 C chicken stock
- 1 1/4 C half and half
- 6 oz shredded white cheddar cheese
- salt and pepper to taste
- 16 shrimp, devined
- salt and pepper
- 1 T cajun spice
- 1 T olive oil
- 1 oz lemon juice
- 1 oz Worcestershire sauce
- 1/2 oz hot sauce
- 6 oz. Amber beer
- 2 T butter
For Grits, bring half and half and stoke to a simmer. Add grits and whisk continuously. Lower the heat and cook for 10 minutes. Season with salt and pepper, stir in cheese and keep warm until ready.
For Shrimp, season with salt and pepper and cajun spice. Heat olive oil in pan over medium heat. Place shrimp in pan and cook on one side for 2 minutes. Turn each piece over and cook another 2 minutes. Remove from pan and place on a plate.
Place pan back on medium heat and deglaze pan with lemon juice, Worcesterhshire sauce, hot sauce and beer, using a whisk to scrap all the good stuff off the bottom of the pan. Reduce sauce by cooking for 5 minutes and remove from heat. Ask butter and whisk into sauce. Return shrimp to pan to coat.
To serve, add portion of grits to center of plate, top with shrimp and spoon sauce over. Enjoy
I just love Shrimp and Grits. Your recipe is a little different with the beer. Never any leftovers at my house either:)
Oh, yum...I wish I could convince my yankee hubby that grits are a good thing!
I could eat Shrimp & Grits for breakfast, lunch, and dinner!! Your recipe looks great!
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