Paula Deen Shrimp And Grits Recipe
Are you ready for a Southern classic? This Paula Deen Shrimp And Grits Recipe is pure comfort.
Equipment
- Large saucepan
- Large skillet
- Chef's knife.
- Whisk
- Wooden spoon
Ingredients
- 1 Cup Stone-ground Grits
- 4 Cups Chicken Broth
- 2 Cups Sharp Cheddar Cheese
- 1 Lb Large Shrimp
- 6 Slices Bacon
- 1 Medium Onion
- 1 Medium Green Bell Pepper
- 2 Cloves Garlic
- 1 Tbsp Lemon Juice
- 1/4 Cup Heavy Cream
- 2 Tbsp Butter
- 1 Tsp Paprika
Instructions
- Boil the chicken broth and water together first. Slowly whisk in your stone-ground grits now. Reduce the heat to low and cover it.
- Cook the grits for about twenty minutes total. Stir them occasionally so they do not clump up. They should become very thick and creamy.
- Whisk in the butter and sharp cheddar cheese. Add the heavy cream for a velvet texture. Keep the grits warm while you cook shrimp.
- Fry the bacon slices in a large skillet. Cook them until they are very brown and crispy. Remove the bacon but keep the fat behind.
- Add the diced onions and peppers to the fat. Sauté them until they are soft and translucent. Add the minced garlic for just one minute.
- Toss the raw shrimp into the hot skillet now. Season them with salt, pepper, and some paprika. Cook until they turn pink and opaque.
- Stir in the lemon juice and cooked bacon bits. Pour the shrimp mixture over the warm grits. Serve it immediately while it is steaming hot.
Notes
- Always use fresh shrimp for the best sweet flavor.
- Whisk the grits constantly to avoid any hard lumps.
- Do not overcook the shrimp or they get rubbery.
- Use sharp cheddar for a much stronger cheese taste.
- Keep the heat low when adding the heavy cream.
- Season with salt and pepper at every single stage.
- Add a dash of hot sauce for extra spice.