Shrimp and Grits from the Wall Street Journal
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- 4 cup(s) water
- 2 cup(s) milk
- 8 tablespoon(s) butter
- 2 teaspoon(s) salt
- 2 cup(s) stone-ground grits
- 1 cup(s) shrimp or chicken stock
- 1 tablespoon(s) bacon fat
- 1 cup(s) red bell pepper julienned
- 1/2 cup(s) tasso ham or smoked country ham
- 1 teaspoon(s) chopped garlic
- 1 pound(s) jumbo shrimp peeled & deveined
- 3 tablespoon(s) heavy cream
- 4 teaspoon(s) scallion greens thinly sliced
- To make the grits: Bring water, milk, butter & salt to a simmer. Slowly stir in the grits and simmer, stirring often, until grits are tender and just thick enough to adhere to a spoon, approx. 30 to 45 minutes. If grits become too thick before they are fully cooked, add more water, 1/4 cup at a time.
- To make the shrimp: In a sauce pan, reduce the shrimp or chicken stock by half. Meanwhile, heat bacon fat in a high-sided pan, add bell pepper & saute until pepper wilts. Add ham, garlic & the shrimp. Cook, stirring, 1 minute. Add the reduced stock and heavy cream. Cook over high heat until shrimp are just cooked through & the sauce is thick enough to lightly coat the back of a spoon, about 3 to 5 minutes more. Serve the shrimp mixture and sauce over the grits. Garnish each portion with 1 teaspoon sliced scallion greens.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Shrimp and Grits from the Wall Street Journal Recipe at a Glance
- COURSE: Breakfast/Brunch