What an honor to be the guest blogger for the latest post on The Chambless Ranch…not only is this my first contribution to The Chambless Ranch, it is my first blog post ever! It’s a special day.
It has become apparent as of late that The Meg and I find ourselves eating the same things over and over again for dinner, so we have made a pact to prepare one new dish per week going forward (we’ll see how that goes)! We decided to kick the first week off with a Southern favorite…shrimp and grits! This is a conundrum of about 3 different recipes combined into one…not overly complicated but quite delish!
For the grits
• ¾ to 1 cup of yellow or white stone ground grits (instant/Waffle House style grits work as well but how fun is that?)
• 2 cups of milk
• 1 cup of chicken stock
• 1 table spoon of butter
• Small handful of grated cheddar cheese (exact I know)
Combine milk, stock, and butter in a sauce pan and bring to a boil. Once boiling, whisk in grits while reducing heat. Stir periodically and cover. As you get ready to ‘plate it up’ add the cheese and stir in until melted.
For the shrimps
• 1 pound of medium sized, uncooked, deveined shrimp seasoned with heavy pepper and a little bit of salt
• 6 slices of bacon
• ¼ cup of diced yellow onion
• ½ cup of green pepper
• ½ cup of green pepper
• ½ to ¾ cup of sliced mushrooms
• 1 tsp – 1 T Cajun Seasoning (or to taste)
• 2 cloves of fresh minced garlic
• ½ cup of thinly sliced green onion tops
• 1 tablespoon of butter
• ½ cup heavy cream or half and half
• ½ cup chicken stock
• Juice of ½ lemon
Fry bacon until crispy, remove from grease and let drain on paper towel, then tear bacon up into small pieces.
Remove bacon grease from fry pan but leave enough to coat bottom of pan. Add butter to pan and sauté down yellow onion, green pepper, mushrooms and garlic…season with Cajun seasoning as you begin to sauté (helps browning).
Once veggies are translucent, add shrimp and cook until pink. Then add cream/half and half and chicken stock, cover and let simmer.
Once it has simmered a ‘looks right’, add bacon, lemon and green onion tops.
Remove bacon grease from fry pan but leave enough to coat bottom of pan. Add butter to pan and sauté down yellow onion, green pepper, mushrooms and garlic…season with Cajun seasoning as you begin to sauté (helps browning).
Once veggies are translucent, add shrimp and cook until pink. Then add cream/half and half and chicken stock, cover and let simmer.
Once it has simmered a ‘looks right’, add bacon, lemon and green onion tops.
Spoon grits onto plate or in a bowl and cover with shrimp mixture! Bon appetit!
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