Shrimp World: Shrimp Recipes and Shrimp Dishes from the South by Martha Stone

Author:Martha Stone [Stone, Martha]
Language: eng
Format: epub
Published: 2018-10-23T18:30:00+00:00

Directions:

1. In a saucepan set over medium heat, add in the water, grits and dash of salt. Allow to come to a boil. Lower the heat to low. Cook for 15 to 20 minutes or until thick in consistency. Remove from heat and set aside.

2. Season the shrimp with a dash of salt and cayenne pepper. Drizzle the lemon juice over the top. Transfer into a bowl.

3. In a skillet set over medium heat, add in the sausage slices. Cook for 5 to 8 minutes or until browned. Transfer into a bowl and drain the excess grease.

4. Add the bacon into the skillet. Cook for 10 minutes or until browned. Transfer onto a plate to drain.

5. In the bacon drippings, add in the onion, minced garlic, chopped red, green and yellow bell peppers. Cook for 5 to 8 minutes or until soft. Add in the cooked sausage and shrimp. Stir well to mix. Set aside.

6. In a separate saucepan set over medium heat, add in the butter. Once melted, add in the all-purpose flour. Whisk until smooth in consistency. Lower the heat to low. Cook for 8 to 10 minutes or until browned. Transfer into the skillet with the sausage mix.

7. Set the skillet over medium heat, add in the low sodium chicken broth, cooked bacon and Worcestershire sauce. Stir well to mix. Cook for 8 minutes or until thick in consistency.

8. In the reserved grits, add in the shredded cheddar cheese. Stir well until melted.

9. Serve the grits with a topping of the shrimp mix over the top.

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