Simply Southern Shrimp and Grits

This is the recipe that DeAnna and July used in book #1 of my new sweetly southern romance series, Sunrises of Love, to cook Henry so the three of them could have their first meal together…ever!

Simply Southern Shrimp and Grits

Ingredients:

For Grits:

2 cups of water (or chicken broth) I’ve done both.

2 cups milk

1 tsp. salt (Or salt to taste.)

1 cup of grits (Rule of thumb: for every 1/4 cup of grits you will need 1 cup of water.)

1 cup shredded cheddar cheese

For Shrimp Topping

1 lb. shrimp peeled (Your favorite size. I have also used unpeeled for more of a shrimp flavor. I prefer peeled.) I used frozen here. I like fresh better.

1 cup thinly sliced bell peppers—green, red, yellow or a mixture. (For Christmas I do red and green.)

1/2 cup thinly sliced onions

1 can mushrooms (optional)

1 cup fried, chopped bacon (2 cups if you want bacon bits for an extra topping.)

Chopped spring onions for garnish (Optional)

1 or 2 tbsp. flour (2 tlbs will make a thick gravy.)

Cooking Grits:

 A lot of people in the South like to boil their water first, but I like to put my grits and liquids together and bring it all gradually to a boil while stirring to keep the grits from lumping.(You can leave the milk completely out if you like. The grits will still be good. It makes a creamier grits, is all.) Also, cook your grits according to the grits’s packaging directions.

I mix my grits, salt, water and milk and gradually bring to a boil on medium heat while I stir to break up any lumps that try to form. When it boils, lower the heat to low and cover. Be careful and don’t let the grits pop on you. Cover, cook and stir occasionally for about 20 or so minutes. When done, add the cheese and stir until melted.

Shrimp Topping:

Fry the bacon. I use my cast iron skillet for this, but you can use any pan, the pan you want to cook your topping in.

Remove bacon from pain and drain on a paper towel. Then drain your pan. Return 2 or 3 tbsp. of bacon drippings back into your pan. Add peppers and onions and sauté until tender. Add your mushrooms here and heat them through.

Time to make the roux. Push your peppers and onions to one side of the pan. (Or, you can take them out and add them back.) Turn your heat to medium high. You may have to add in extra bacon drippings to cook the flour. Add your flour. Stir and cook the flour until you get any or all lumps out. It you need more bacon drippings, it’s okay to add more. Don’t brown the roux. Add a cup or so of water to finish making the  roux. Cook for a minute to get the raw flour taste out. It will bubble up. Just keep stirring. Make your roux as thin or thick as you like. Add a little salt here, and pepper, if you like. I do.

Add back in your peppers and onions. Stir. Then add your shrimp and cook until the shrimp is pink.

Serve the shrimp topping over your bowl of hot, cheesy grits and garnish with chopped spring onions, bacon bits and even more cheese.  

This is about 6 servings. You can serve this with garlic toast, garlic knots, cheesy biscuits or some kind of crusty bread. And of course, sweet, iced tea. Here, for desert, a added a slice of Henry’s momma, Josie Worley’s homemade, pound cake. It is delish and the recipe for that is coming soon in book #4, Charlotte’s Heart!

Enjoy!

Subscribe and get the next Simply Southern recipe! Also, be alerted when the next story, in my new series, Sunrises of Love, book #2 July’s Choice will drop!

Each new book has a new Simply Southern recipe in it! They are free here on my web page.

Also, don’t forget to get your copy for a great summer read!

From my southern, romantic heart to yours,

From Romance & the Homestead,

Della