Shrimp & Grits

 

 

This recipe was adapted from my famous great grandfather Gene Johnson at his restaurant in St Augustine FL

4 cups plus 1 ½ cups water

1 cup grits (not instant)

2 Cups Heavy Whipping Cream

¼ Cup Smoked Gouda Cheese

½ Stick Salted Butter

5 Slices of Bacon

2 lbs. Smoked Sausage cut ½ in thick.

1 tsp Smoked Paprika

¼ Cup flour

2 Bay Leaves

5 Cloves All spice

4 Cloves of Garlic Minced

1 Stalk of Celery Diced

1 Green Pepper Diced

1 Red Pepper Diced

1 Onion Diced

2 lbs. peeled and deveined shrimp

2 ½ TBSP Keith Lorren’s Seafood Seasoning

(Purchase at www.keithlorren.com)

1 Fresh Lemon juiced

Dash of Worchester Sauce

Keith Lorren’s Scotch Bonnet Pepper Sauce

(Purchase at www.keithlorren.com)

2 Cups of high quality chicken stock

1 TBSP of Better than Bullion

1 Sprig of Fresh Thyme

2 Plum Tomatoes Diced

2 TBSP Minced Parsley

In a large pot bring water to a boil. Whisk in grits, and reduce heat to simmer, cook for 8 mins.

While grits are cooking heat a large pan med/high heat and cook 5 strips of bacon until crispy, once

cooked remove from pan, and dice. In the same pan add sausage and cook until browned. While the

sausage cooks season Shrimp with seafood seasoning, lemon juice, paprika, and a dash of Worchester

sauce in a large bowl.

Once Sausage is browned remove to a bowl and leave ½ cup on grease in the pan. Add flour and whisk 2

– 3 mins to make a roux. Add bay leaves and all spice cook for 1 min or until fragrant. Add onion, green

and red pepper, celery, garlic, and 3 dashes of scotch bonnet hot sauce. Brown 2 – 3 mins until golden

brown. Whisk in chicken stock. Add cooked sausage, thyme fresh lemon juice, and better than bullion.

Simmer for 2 min. Add seasoned shrimp and stir, and simmer 3 min. Season with salt and pepper, then

add tomato and parsley.

After the grits have cooked for 8 mins, whisk in heavy whipping cream. Add 1 ½ cup water, butter,

smoked gouda cheese, 1 ½ tsp salt, and 1 tsp pepper . Cook an additional 10 mins stirring constantly.

Plate grits in a large bowl and spoon shrimp and sausage mixture over grits.