I realize it may sound like bragging to call my shrimp and grits recipe the best shrimp and grits recipe ever. However, these aren’t my words. These are the words of everyone who has ever tried my shrimp and grits – a regular in my dinner party repertoire.
Bacon, jalapenos, and cheesy grits! How can this not be the best shrimp and grits recipe ever?
I first discovered shrimp and grits when we moved to the South fifteen years ago. I was hooked! I ordered it whenever it was on the menu and studied each chef’s unique twist. Then, I tried cooking it at home, incorporating nuances of some of my favorite restaurant dishes. After several years of trial and error, I settled on the recipe below.
The Soffritto – Bell Pepper, Mushrooms, onions, garlic and jalapeno.
Now, there are two essential ingredients that you must have to succesfully make the recipe below.
- Better than Bouillon Mushroom Base – Better than Bouillon elevates the flavor of the roux to a whole new level.
- Stone Ground Grits – Please, please, please do not use instant grits. Amazon has several choices if you can’t find stone ground grits at your local grocer. Bob’s Red Mill is a common brand found in a lot of stores and it works well.
The Shrimp
Ingredients:
• 1 pound of shrimp
• 1 bell pepper cut into bite size pieces
• Half a package of bacon chopped into quarter inch pieces
• Package of Portobello mushrooms sliced (or fancier mushrooms if you prefer)
• 1 jalapeno diced
• I onion cut into larger bite size pieces
• 1 garlic clove diced
• Quarter pound of okra cut into bite size pieces (if available)
• 1 cup of water
• 1 tbsp of Better Than Bouillon mushroom stock (essential)
• 1.5 tbsp of flour
Cooking:
• Fry up the bacon in 2 tbsp of olive oil
• Remove the bacon from the pan once crisp
• Add all the vegetables and cook until they are translucent
• Dissolve bouillon in water
• Whisk in flour to veggies and create a roux.
• Add water mixture and cook until it starts to thicken simmering a minute or two
• Add the shrimp and cook until pink
• Serve immediately over the girts so the shrimp doesn’t overcook and become rubbery.
Roux in the Making!
The Grits
Ingredients
• 4 cups chicken stock
• 1 cup stone ground grits
• 1 cup heavy cream
• 2 cups cheddar cheese
Cooking:
• Boil chicken stock in a large sauce pan
• Add grits
• Cook stirring occasionally until stock is absorbed and grits are cooked through – about 20 minutes
• Add cheese and cream and mix well