Shrimp and Grits

  • 1 cup stone-ground grits

  • 2 cups water

  • 2 cups whole milk

  • 1 cup shredded Romano Cheese


  • 1 tablespoon butter for sauteeing shrimp heads

  • 2 pounds large shrimp heads on are preferred

  • 1/4 pound butter

  • 1 Lg yellow onion diced

  • 1 Red Pepper diced

  • 1 tablespoon minced garlic

  • 1 16 oz. can of Diced Tomatoes

  • 2 tablespoons Worcestershire sauce

  • 1/2 cup beer Budweiser, Abita, or other light tasting beer

  • 1 tablespoon cajun seasoning

  • 1 teaspoon Old bay

  • 1/2 teaspoon thyme leaves

  • 1/8 teaspoon oregano

  • 1/2 teaspoon rosemary leaves crushed

  • 5 tablespoons butter for finishing dish


Grits

Add 1 cup of grits to 2 cups of water and 2 cups of milk. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.

Add cheese just before serving, and stir through until the cheese has just melted. 



Shrimp

Rinse shrimp in cold water. Peel shrimp if necessary.

In a large skillet over medium heat add the 1/4 pound of butter and red peppers, and onions sautee until soft do not brown. Add garlic over medium heat until the garlic becomes fragrant. Add tomatoes, Worcestershire Sauce, Old Bay, and Cajun spices. Add the beer and stir.

When the sauce begins to bubble, add the shrimp. Flip the shrimp when it begins to turn pink and shrink. Cook for one minute more and remove shrimp. 

Continue to cook the sauce until it reduces by 1/3, then remove from the stove. Add the 5 tablespoons of butter and stir until the butter melts into the sauce. The sauce should be thick now.

To Serve

Divide grits into 4 equal portions in 4 bowls. Add shrimp equally to each portion. Add sauce equally to each bowl

Store fresh or thawed shrimp in a colander that is filled with ice and set over a bowl to provide for drainage.

Shrimp should only be rinsed and dried just before cooking

For the best flavor look for shrimp that is local or wild-caught for best flavor

Serves 4


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