Shem Creek Dirty Shrimp & Grits

Yield: 6 servings ( Serving Size: servings )
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  • 1 cup clarified butter
  • 3/4 cup flour
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 2 teaspoons minced garlic
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  • 3/4 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 tsp white pepper
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 4 cups clam juice
  • 4 cups chicken stock
  • 1 cup yellow stone-ground grits
  • 1 cup heavy creme
  • 1/4 cup diced applewood smoked bacon
  • 1 cup chopped smoked sausage
  • 2 lbs shrimp
  • 1 bunch green onions for garnish


  1. Combine clarified butter and flour in an oven-proof dish and cook in a 400 degree oven until medium brown (approx 30 min). Remove from oven and add vegetables. Cook on stovetop until vegetables are wilted. Add herbs, spices, other seasonings & clam juice, stirring in slowly until incorporated. Simmer for 20-30 min until sauce is thick.

  2. Bring chicken stock to a boil. Slowly stir in grits. Simmer for 25 min, stirring occasionally. Add creme and simmer for 5 min.

  3. On stove top, cook bacon on low heat until bacon is light brown and fat in rendered. Add sausage & shrimp & saute lightly. Add sauce & cook until hot.

  4. Spoon shrimp, sausage & sauce into bowl. Spoon a portion of grits in middle. Garnish with green onions.
March 2013

This recipe is a personal recipe added by kathy1220 and has not been tested or endorsed by MyRecipes.

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