One of my favorite parts of traveling is trying different foods. After our long weekend in New Orleans, I had to recreate the shrimp and grits we had there. Low Country food is so flavorful and fun to make at home, as a reminder of a great vacation! Every time I make this recipe, I think of the walks in the French Quarter, the amazing food we ate the entire time we were there, and the fantastic Jazz band that played in our hotel bar. The French Quarter is so unique and historical- the music, the atmosphere, the food, the southern hospitality. It’s so much fun to take in all of it.

Shrimp & Grits

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Ingredients

Ingredients: Grits

1½ cups Milk
1½ cups Water
3/4 cup Grits
1 tbsp Butter
3/4 cup Cheddar cheese

Ingredients: Shrimp and Gravy

1/2 lb Thick sliced bacon
1 cup Yellow onion
3 cloves Garlic
2 tbsp Flour
2 cups Chicken broth
1 tsp Cayenne pepper
Sea salt and pepper
1 tbsp Butter
1 cup Heavy cream
1 lb Shrimp (raw)
2 Green onions

Instructions

Grits Instructions

Begin by heating milk, water, and salt over medium heat in a saucepan.
Add grits and whisk continuously to prevent them from clumping.
Simmer for 10 minutes, whisking frequently.
Once the grits are a smooth, thick consistency, remove from heat.
Add butter and cheese and whisk until combined.
Cover and set aside until the shrimp is finished.

Shrimp and gravy

Heat large cast iron pan over medium heat.
Cook bacon until very crispy. Remove to paper towel lined plate.
Toss diced onions into the remaining bacon grease in the cast iron skillet and sauté until tender and translucent.
Add the minced garlic and continue sauteing for another minute.
Coat onions and garlic with flour and cook for 2-3 minutes.
Deglaze the pan with chicken broth, scraping the bottom to release any brown bit flavors.
Add cayenne, salt, pepper, and butter. Cook for 5 minutes to incorporate spices and thicken.
Stir in heavy cream.
Toss in shrimp and cook in the gravy for about 6 minutes, stirring to cook the shrimp thoroughly.
Chop half of the bacon and half of the green onions and stir into the shrimp gravy.
To serve, scoop about a 1/2 cup of grits into a bowl. Ladle gravy and shrimp over the grits. Top with a spoon full of bacon bits and green onions.