Do not overcook the shrimp, they will come out tough and rubbery and ruin the dish.
While it’s cooking, add the green onion, the remaining tablespoon of butter and the lemon juice. Shake off any residual flour from each piece of shrimp and add to the pan on it’s side, allow shrimp to cook until pink on each side - about 2 to 3 minutes over medium-low heat.Allow that to cook for about 5 minutes, stirring around to prevent it from burning. Let that melt together, then add the chopped shallot. Drizzle a tiny bit of extra virgin olive oil into the pan with 1 tbsp of the butter. Pour the bacon grease out, but leave the tasty bits stuck on the bottom of the pan.In a medium skillet, fry the bacon until crispy.When in doubt, use a little less than half of a teaspoon of each seasoning. I didn’t measure the seasoning originally, so just eyeball this and use however much or little you’d like. Keep the grits covered until ready to serve.Add the cheese, stir and remove from heat.Add the heavy cream and remaining butter, and allow to cook an additional another 10 minutes over low heat.After about 15 minutes of total cooking time, give them a taste and season accordingly if need be.Keep grits covered while cooking and stir every 3 to 5 minutes to check consistency.Grits will thicken quickly, but they still need a while to cook so that they aren’t grainy.After 5 minutes, stir and reduce heat to low.Allow grits to cook for about 3 to 5 minutes, covered.Stir to make sure grits aren’t clumped together.Once water stars to boil, add your grits and immediately reduce heat to medium-low.While water is heating up, add the salt, remaining seasoning and half (2 tbsp) of the butter.In a small saucepan, add 1 cup of water and bring to a boil.Dash of: granulated garlic (or garlic powder), cayenne pepper, onion powder, Old Bay seasoning, lemon-pepper seasoning.3 to 4 heaping tbsp quick grits (the 5 minute kind).granulated garlic (or garlic powder) to taste.6 to 8 regular sized shrimp, peeled and deveined and chilled.
If you don’t have this, you can use plain all-purpose flour. I also used a very tiny bit of Pan Searing Flour from Wegmans, which is just flour, malted barley flour and a few spices. This is a recipe for one, but if you’re cooking for more than one person, just double it, or triple it - whichever. I bought a big bag of frozen de-veined shrimp to nibble on over the next few days/weeks or so, so I only made this for myself using a few pieces of shrimp. The slight milky zing of the cheese, the buttery lemon sauce, the spice and heat? It changed my life. Not to toot my own horn here, but I put my foot in this dish 😉 The flavors go so well together. If you know me, you know that I don’t measure anything (except for when I’m baking) because I tend to cook with feeling and soul. I’m going to try my best to give measurements here. Not only was it stupid simple to make, but it was flavored to perfection. I don’t think there’s a word in the English dictionary that can describe how insanely delicious and delectable this was. I made the most delicious bowl of shrimp & grits and cried unicorn tears.
0 kommentar(er)
