Description
A comforting Southern dish combining creamy grits with seasoned shrimp in a flavorful sauce, perfect for any gathering.
Ingredients
- 1 lb shrimp
- 3/4 cup soy sauce
- 1 tbsp Creole seasoning
- 1 tsp paprika
- 1-2 tsp lemon juice
- Salt, to taste
- 1 cup grits
- 4 1/2 cups water (set aside 1/2 cup)
- 2 cups heavy cream
- 1/2 stick butter
- 1 tbsp sugar
- 1/2 cup mozzarella cheese
- 1/2 cup provolone cheese
- 5 strips bacon
- 1 pack turkey sausage
- 1/4 cup flour
- 4 stems thyme
- 4 seeds pimento
- 4 garlic cloves (minced)
- 1 small onion (diced)
- 1/2 cup bell pepper (diced, green and red)
- 1/4 cup celery (diced)
- 1 large tomato (diced)
- 2 cups chicken stock
- 1 tbsp better than bouillon
- 1 tsp scotch bonnet pepper sauce
- Lemon juice, to taste
- 2 bay leaves
- 2 tbsp parsley (for garnish)
Instructions
- Season the shrimp with Creole seasoning, paprika, soy sauce, and lemon juice. Marinate for at least 15 minutes.
- In a large pot, bring 4 cups of water to a simmer over medium heat. Gradually whisk in the grits and stir continuously for 20-25 minutes until creamy. Mix in heavy cream, butter, mozzarella, and provolone.
- In a separate pan, cook bacon until crispy. Retain bacon fat and sauté onion, bell peppers, celery, and garlic.
- Add chicken stock, flour, better than bouillon, thyme, pimento, bay leaves, and marinated shrimp. Cook until shrimp turns pink (3-5 minutes).
- Combine the sauce with the grits and serve immediately, garnished with parsley.
Notes
Fresh ingredients enhance flavor; adjust spices to taste.