For those of you who don’t know about the SRC, the concept is that each month the members are assigned a blog and can choose any recipe from their assigned blog, to then be posted about on a designated day. It’s a great way to discover new blogs and it’s a lot of fun to boot!If you are interested just click on the link above for information and to join!
I was assigned the blog Cook Lisa Cook and what a treat! Not only did I find a recipe that I’ve been wanting to try, but she also has so many other wonderful recipes to try. And so many are kid-friendly as she cooks with and for her daughter Maisie. Check out her blog for some amazing recipes!
Now, for the shrimp and grits…I wasn’t sure I would like grits, and as it turns out – I’m really not a fan. The recipe was wonderful, and the shrimp/gravy was absolutely delicious, but I have texture issues and grits just didn’t settle well. They were creamy and tasted good, but the texture was too much for my (sometimes) picky palate. However, this is ONLY a texture issue for me, not taste or anything lacking in the recipe itself. I’m so glad that I took the opportunity to try something new, and while it wasn’t my personal cup o’ tea, the flavors were wonderful and I highly recommend it to anyone who is a fan of grits! And, the shrimp topping did not go to waste as I cooked up some rice and made a next-day meal out of it!
- 4 tablespoons (1/2 stick) butter
- 2 teaspoons salt
- 2 cups quick grits
- 1/4 cup chopped bacon
- 1/2 cup diced onion
- 2 tablespoons each, diced red and green bell peppers
- 1/4 cup diced leek
- 1/2 teaspoon minced garlic
- 36 medium shrimp, peeled, tails removed, and deveined
- 3/4 cup flour
- 1/2 cup dry white wine
- 1 quart heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil.
- Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm.
- For the gravy, sauté the bacon in a large heavy saucepan over medium-high heat until the fat is rendered.
- Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine.
- Sprinkle in the flour, and stir, making sure all the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened.
- In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste.
- Serve the shrimp & gravy over grits.
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Bummer about the grits. I love them and can't wait to make this recipe. I've had it bookmarked since you told me you were planning to make it. Yum!
Up until this SRC I hadn't tried grits either. They definitely have an interesting texture. From my recipe I couldn't tell if I liked them or not so I said to my husband 'guess I have to find a shrimp & grits recipe'. So thanks for that! 🙂
I love Southern food and there isn't must that is more traditional than Shrimp & Grits. Great choice for SRC!
LOVE shrimp and grits. Have to try Bubba's recipe.
Sorry that it's taken me so long to post a comment, I've been out of the country since Dec 5th with virtually no internet so tonight is my first chance to check my posts which I had scheduled before I left and to see who had my blog for SRC.
Thank you for your kind words and I'm glad that you tried something new with the grits and this recipe. I only recently tried grits and though I'm not a real fan I did find when they were covered with the shrimp gravy I really enjoyed them but they are an acquired taste…or texture. I'll bet the shrimp and gravy were wonderful over rice and I had previously thought to put it over risotto, bet that would be good too. Looking forward to reading more of your posts.
Lisa~~
Cook Lisa Cook