This is my go to company meal as it doesn't get much more southern than Shrimp and Grits. This recipe always gets rave reviews and recipe requests. There are a million versions of this dish, this just happens to be our very favorite. Hope you enjoy and don't forget to serve this with plenty of sweet tea!
Shrimp and Grits
from Southern Living Magazine 2001
2 pounds peeled, deveined shrimp
2 t Cajun seasoning
1 t dried Italian seasoning
1 t paprika
1/2 c butter
2 garlic cloves, pressed
1 c chicken broth, divided
2 t Worchestershire sauce
1 t hot sauce
2 t all purpose flour
Hot cooked grits (my recipe below)
Combine Cajun seasoning, Italian seasoning and paprika; toss together seasoning mixture and shrimp. Let sit for 10 minutes.
Melt butter in a large skillet over medium heat; add garlic, and saute 1 minute. Add shrimp, 3/4 c broth, Worcestershire sauce and hot sauce; cook 5 minutes or just until shrimp turn pink. Remove shrimp with slotted spoon, reserving broth mixture in skillet.
Whisk together remaining 1/4 c broth and flour until blended; whisk flour mixture into broth mixture in skillet, and cook, whisking constantly 2 - 3 minutes or unitl thickened. Add shrimp and cook 1 - 2 minutes. Serve immediatly over grits.
The Best Grits
Cook quick cook grits according to package directions, but DO NOT use water. Use 1/2 milk and 1/2 chicken broth. When done, add cheddar and Parmesan cheese. Serve with shrimp.