Directions for Cooking:
SHRIMP:
In a small skillet fry the bacon pieces, then melt the butter on low in the bacon dripping.
In a small bowl, mix the other ingredients listed above and pour the ingredients in your skillet. Saute the shrimp and bacon for about 10 minutes on medium heat to boil all the water out of the shrimp. Once most of the water is out of the shrimp, scoop the shrimp out the skillet into another bowl. Continue cooking the liquid mixture in the pan on HIGH until you start seeing the bottom of the pan sticking and turning brown. By this time, the bacon grease and butter should be separating from the shrimp drippings.
When the drippings are turning brown, add a little water at a time to make the brown drippings UN-STICK. Stir constantly to remove the brown sticky stuff at the bottom of the pan.
Add the shrimp back in the skillet, add chopped green onions, stir and serve when ready.
GRITS:
Add milk to a saucepan and bring milk to a boil. Stir in grits slowly and then reduce heat. Cook for 5 minutes or until thickened, stirring often. Then add cheeses, stirring until melted. Serve immediately.
If you can’t serve immediately, no worries. Just cover the pot and when ready to serve, add more water to the grits on low heat. Stir till creamy again and it is at the creamy consistency you desire.
If you are not serving the grits immediately, no worries. Turn fire on stove back on and add a little milk or water. Note that the grits will continue to soak up the liquid; therefore you just continue to add liquid until it is served. Your grits should creamy; its ok to add milk or water several times; it doesn’t affect the efficacy of your grits.
SERVING INSTRUCTIONS:
Serves 6. There are different ways of serving the shrimp and grits. The Cajun way of serving it is to put your grits in a bowl and make a donut hole in the middle of the grits. Place your shrimp in the middle. (this is my preference). The other way is to place your shrimp totally separate on the plate.
Cooking Tips
When cooking the shrimp and grits (separately) remember to stir constantly and always cook on a low heat.
The next tip is to use a Cajun seasoning that does not have salt in it. This allows you to add as much of the spices and herbs from the seasoning you want while having full control over the salt content. I use Benoits Cajun Seasoning and Redmond Real Salt (Sea Salt) for that reason.
More Recipes
More recipes from the Louisiana Cajun Mansion Bed & Breakfast. |
