I love shrimp and grits…I have had great shrimp and grits and I have had some crummy shrimp and grits. But, when it is done right it is wonderful. I found this new book and the name alone sold me so I bought it “fried chicken & champagne” by Lisa Dupar. All of the recipes I have made, I would make again ~ which to me is a winner. 
Shrimp and Grits
1 cups of milk
2 cups half and half
1 teaspoons season salt ~ recipe to follow
1 teaspoon minced garlic
1/4 cracked pepper
1/8 cayenne pepper
2 tablespoons butter
1 cups of stone ground white grits
Sweet Shrimp
2 pounds medium to large shrimp
1 tablespoon butter
1/2 cup chopped onion
1 /2 red bell pepper sliced thin ~ I had green
1/2 yellow bell pepper sliced thin
Shrimp Butter Sauce reserved shrimp shells from the 2 lbs of shrimp 1 minced clove of garlic 1 small shallot finely diced 1/4 cup of rice white vinegar 4 cups of dry white wine 1 bay leaf 1/2 cup of heavy cream 16 tablespoon butter soften to room temperature 1/4 teaspoon cayenne pepper salt and pepper green onions or chopped chives to top once completed
To make the Grits
In a medium size pan over medium heat, bring the milk, half and half to a simmer and stir in the season salt, garlic, pepper, cayenne and butter. Slowly sprinkle the grits into the simmering milk. Stir to prevent lumps. Simmer on low for about 20 – 25 minutes. The grits will continue to get thicker and thicker. Just before serving, add warm water or more milk to reach desired consistency. Keep the grits warm on the stove, stirring occasionally, until the shrimp are ready. Quality grits have speckles, which indicates the entire corn kernel has been ground and not removed during processing.
Shrimp
Clean and peel shrimp, save shells for the sauce. In a heavy stainless steel skillet, melt the butter over the medium heat. Add the onion and peppers and saute until tender. Add the raw shrimp and cook just until they barely pink (do not over cook). With a slotted spoon, remove the shrimp, onion, and peppers from the pan, and reserve.
Butter Sauce
In the same pan the shrimp were cooked in, saute the shrimp shells until they turn pink. Add the garlic, shallot, rice wine and white wine. Simmer until the liquid is reduced by half. Add the bay leaf and cream. Continue to reduce sauce, until slightly thickened. Strain through a fine strainer. Press as much of the liquid from the shells as possible into a saucepan; there is flavor in these shells, so press hard! The sauce should be slightly thick and rich. If not keep reducing. On the lowest heat, whisk in the soft butter, a tablespoon at a time. Remove from the heat so the sauce does not break, which means it got to hot and the butter separated out. Season to taste with cayenne, salt and pepper if needed.
Add the shrimp to the sauce and warm over low heat, being careful not to overcook the shrimp or break the sauce. Spoon the grits onto a plate. Make a well with the serving spoon, and spoon the shrimp over the grits. Then top with chopped green onions or chives.
I plan to add bacon to this recipe next time! I love bacon the flavor in my grits. I will let you know how it comes out. I did tweeck this recipe ~ a small bit, why I cannot help myself!
Season Salt
You do not need to make this recipe for the grits you can use some salt and herbs and I feel it would be just as good. I did how ever make this and was surprised that I liked it as well as I did. But, it makes a lot of season salt will last forever. I did cut down the nutmeg and curry, I felt it would over power the dish.
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried mexican oregano
1 3/4 cups salt
1 1/2 tablespoon paprika
1 1/2 tablespoon finely ground pepper
1 1/2 celery salt
1/2 teaspoon nutmeg ~ I cut this down
1/2 madras curry powder ~ I cut this down
3/4 teaspoon garlic powder
Mix thoroughly and store in an airtight container for up to 6 months
Shrimp and Grits
1 cups of milk
2 cups half and half
1 teaspoons season salt ~ recipe to follow
1 teaspoon minced garlic
1/4 cracked pepper
1/8 cayenne pepper
2 tablespoons butter
1 cups of stone ground white grits
Sweet Shrimp
2 pounds medium to large shrimp
1 tablespoon butter
1/2 cup chopped onion
1 /2 red bell pepper sliced thin ~ I had green
1/2 yellow bell pepper sliced thin
Shrimp Butter Sauce reserved shrimp shells from the 2 lbs of shrimp 1 minced clove of garlic 1 small shallot finely diced 1/4 cup of rice white vinegar 4 cups of dry white wine 1 bay leaf 1/2 cup of heavy cream 16 tablespoon butter soften to room temperature 1/4 teaspoon cayenne pepper salt and pepper green onions or chopped chives to top once completed
To make the Grits
In a medium size pan over medium heat, bring the milk, half and half to a simmer and stir in the season salt, garlic, pepper, cayenne and butter. Slowly sprinkle the grits into the simmering milk. Stir to prevent lumps. Simmer on low for about 20 – 25 minutes. The grits will continue to get thicker and thicker. Just before serving, add warm water or more milk to reach desired consistency. Keep the grits warm on the stove, stirring occasionally, until the shrimp are ready. Quality grits have speckles, which indicates the entire corn kernel has been ground and not removed during processing.
Shrimp
Clean and peel shrimp, save shells for the sauce. In a heavy stainless steel skillet, melt the butter over the medium heat. Add the onion and peppers and saute until tender. Add the raw shrimp and cook just until they barely pink (do not over cook). With a slotted spoon, remove the shrimp, onion, and peppers from the pan, and reserve.
Butter Sauce
In the same pan the shrimp were cooked in, saute the shrimp shells until they turn pink. Add the garlic, shallot, rice wine and white wine. Simmer until the liquid is reduced by half. Add the bay leaf and cream. Continue to reduce sauce, until slightly thickened. Strain through a fine strainer. Press as much of the liquid from the shells as possible into a saucepan; there is flavor in these shells, so press hard! The sauce should be slightly thick and rich. If not keep reducing. On the lowest heat, whisk in the soft butter, a tablespoon at a time. Remove from the heat so the sauce does not break, which means it got to hot and the butter separated out. Season to taste with cayenne, salt and pepper if needed.
Add the shrimp to the sauce and warm over low heat, being careful not to overcook the shrimp or break the sauce. Spoon the grits onto a plate. Make a well with the serving spoon, and spoon the shrimp over the grits. Then top with chopped green onions or chives.
I plan to add bacon to this recipe next time! I love bacon the flavor in my grits. I will let you know how it comes out. I did tweeck this recipe ~ a small bit, why I cannot help myself!
Season Salt
You do not need to make this recipe for the grits you can use some salt and herbs and I feel it would be just as good. I did how ever make this and was surprised that I liked it as well as I did. But, it makes a lot of season salt will last forever. I did cut down the nutmeg and curry, I felt it would over power the dish.
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried mexican oregano
1 3/4 cups salt
1 1/2 tablespoon paprika
1 1/2 tablespoon finely ground pepper
1 1/2 celery salt
1/2 teaspoon nutmeg ~ I cut this down
1/2 madras curry powder ~ I cut this down
3/4 teaspoon garlic powder
Mix thoroughly and store in an airtight container for up to 6 months
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That is vere nice befor I will do……… seuor
I also like it.now I trying things to do.
Thanks for visiting…..I hope you enjoy the shrimp and grits.
Hi! I am really looking forward to making this! I absolutely love this white sauce over the red. Can you tell me how many this serves? Thank you!
Kindra, I would say this will serve 6-8. We have some big eaters at my house. I hope you enjoy….thanks for visiting! Angie
Thank you so much for this recipe! We went to a Cajun potluck party and I knew I had to make this since it’s one of my favorite dishes. Everyone at the party LOVED it!
Kindra….thanks, for sharing your success with us! Makes my day when someone enjoys something I have shared with you guys! I am so happy you liked my shrimp and grits. Thanks dear….great news! Smiles Angie!