HOW TO MAKE THE BEST SHRIMP AND GRITS
Love this low country southern recipe! It’s the perfect dish to make for brunch, lunch or dinner. Use jumbo size shrimp or prawns to fancy it up!
Big thanks to my girl, Lacey Pruitt, for showing me how the “Southern Belles” work their magic in the kitchen!
GRAVY:
1 lb JUMBO SHRIMP
3 STRIPS OF PEPPERED BACON
1/4 CUP ONION
1/2 CUP BELL PEPPERS (ORANGE, YELLOW, RED)
1 CLOVE FRESH GARLIC
1/4 CUP CHICKEN STOCK (LOW SODIUM)
1/4 CUP HEAVY CREAM
EMERILS CAJUN ESSENCE SEASONING
GRITS:
1/2 CUP OLD FASHIONED GRITS
1 1/2 CUP HEAVY CREAM
1 1/2 CUP CHICKEN STOCK (LOW SODIUM)
1 STICK OF BUTTER
1 CUP OF CHEDDAR CHEESE
DASH OF McCORMICK HOT SHOT
SALT AND PEPPER TO TASTE
FLAT LEAF PARSLEY TO GARNISH.
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