Rodney's Shrimp & Grits
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Rodney's Shrimp & Grits
Rated 5.0 stars by 1 users
Category
Seafood, Main dish, Entrée, Dinner, Brunch
Cuisine
Southern
Author:
Rodney
Servings
4
Prep Time
25 minutes
Cook Time
50 minutes
Shrimp and Grits is an iconic and delicious southern dish kicked up a notch using Rosebud's Herb'n Kick and Chicken Soup base. This is a must try shrimp, sausage, peppers and onion dish that is paired perfectly with decadent warm creamy and cheesy grits. We hope your family loves it as much as our family does.
Ingredients
SHRIMP GRAVY INGREDIENTS
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1- pound Raw shrimp with shell-on
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1- pound Andouille Sausage
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6- ounces Bacon
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1- tablespoon Rosebud’s Herb’n Kick!
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4- tablespoons of bacon grease/butter
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1- medium onion
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1- green bell pepper
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1- Red bell pepper
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2- Stalks of celery
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1- tablespoon minced garlic
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1- bunch of green onion
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2- tablespoons of flour
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1¼- cups of chicken or shrimp stock
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Salt and Pepper to taste
CHEESY GRITS INGREDIENTS
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2- cups half and half or whole milk
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2- cups chicken stock
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1- cup His Savings Grains Corn #3 or ground grits
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2- teaspoons Baja Gold sea salt
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2- tablespoons Rosebud’s Chicken Soup base
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4- tablespoons unsalted butter
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6- ounces of sharp cheddar cheese
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1-ounce grated parmesan cheese
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Salt and pepper to taste
Directions
DIRECTIONS FOR SHRIMP GRAVY
Cut bacon into ½” pieces, add to a med-low skillet and render to your desired level of crispness. Remove bacon from the pan. Reserve the bacon grease.
Add a tablespoon of bacon grease back to the pan, add andouille sausage that has been cut into rings, bump heat up to medium. Sauté the sausage until lightly browned. Remove from the pan. Add a tablespoon of bacon grease and sauté the shrimp, cooking on each side for about 2 minutes until opaque, “Do Not overcook shrimp” Remove from the pan.
Add more bacon grease or butter to the pan, adjust to temp to med-high and add onions, peppers, celery and Rosebud’s Herb’n Kick!, cooking until veggies are tender and onions translucent 7-10 minutes, add garlic and cook for another 2 minutes careful not to burn garlic.
Add 2 tablespoons of butter and flour to the skillet with veggies. Continually stir in flour until flour takes on some color and raw flavor is cooked out. Add the shrimp or chicken stock slowly while stirring to eliminate any lumps. Bring back to a simmer to fully thicken and add salt and pepper to taste. Reduce heat and add in shrimp, sausage and bacon and cook until they are hot. Serve over hot cheesy grits. Garnish with fresh diced green onions and grated parmesan.
DIRECTIONS FOR CHEESY GRITS
Add Half and Half, Stock, Rosebud’s Chicken Soup base and salt into a large pot over medium-high heat and bring to a boil. Watch closely as milk likes to boil over easily.
Add the His Saving Grains Corn #3 slowly to the pot while whisking continuously. Make sure to whisk well to make sure you have no clumps. Reduce heat to low and cover. Whisk well every 3-4 minutes until grits are tender and creamy, approximately 40-45 minutes. When about done add Salt and Pepper to taste. Read the package for cook times as different types of cornmeal/grits will vary.
Remove pan from heat, add butter and stir in until melted then slowly start adding the cheeses stirring until it's all melted. Serve immediately. If they become too thick you can add some more milk or stock to thin.
Recipe Note
- My preference is a coarse ground cornmeal or grit, His Saving Grains Corn #3 works really well. Quick grits can be an ok option but I would avoid Instant grits if at all possible.
- Recipe is written with 1 tablespoon of Rosebud’s Herb'n Kick!. This makes a dish with a bit of heat but not too hot for most people. I prefer to use more than that, 2 tablespoons would be a good start if you like a little more heat.
- You can also supplement in other peppers of your choosing. Poblano’s, Giant Marconi’s, Anaheim, or your favorite peppers.
- Make a shrimp stock easily by buying shell-on shrimp (head and tail on is best) peel the shrimp and use the shells to make a stock. Add them to 2.5 cups of water or a chicken stock, simmer them for up to 2 hours or until reduced by half.
- If you like even more heat add your favorite hot sauce or more Rosebud’s Herb'n Kick! after it's plated.
- I prefer cheesy grits but any savory grit recipe of your choice will work. It's also great over long grain or wild rice or pasta. Don't be afraid of Grits, give these delicious cheesy grits a try, they are a key part to this dish.
- Careful not to overcook your shrimp. Overcooked shrimp become rubbery and lose their flavor.
- If your coarse cornmeal or grits do not have cook times on the package, follow cooking directions above. As they cook they will start to become creamy in the pan. Taste them and keep cooking them until the cornmeal has become tender but with a bit of tooth.
- While we are using a good sharp cheddar cheese and parmesan, you can use other cheese in your grits. Gouda, Gruyere, Pepper jack or most other cheeses will work.
- While this recipe can be made with water instead of stock, I highly recommend using a quality stock as it brings this dish to the next level. Stock adds more depth of flavor as well as valuable nutrients. Making your stock or bone broth from scratch is the best and can be done days in advance. Look for our Stock or Bone broth recipes. It's super easy to make and taste much better and more nutritious than store bought stock.
- What do I mean by Salt and Pepper to taste? “To Taste” is usually done as your dish is about done and most of your ingredients are in. It's a great time to taste your dish and see if it needs more seasoning. Whether it's salt and pepper or your favorite Rosebud’s seasoning, tasting for seasoning before you start to plate your food is one of the most important steps you can do as a cook.