Rodney's Shrimp & Grits

Rodney's Shrimp & Grits

Our family is born and raised in Ohio, but we have a serious love for flavors from the south.  This Shrimp and Grits is a recipe worthy of a family gathering yet simple enough for a weeknight meal.

Rodney's Shrimp & Grits

Rodney

Servings

4

Prep Time

25 minutes

Cook Time

50 minutes

Cuisine

Southern

Category

Seafood, Main dish, Entrée, Dinner, Brunch

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.  

Rodney's Shrimp & Grits

Ingredients

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    • 1- pound Raw shrimp with shell-on

    • 1- pound Andouille Sausage

    • 6- ounces Bacon

    • 1- tablespoon Rosebud’s Herb’n Kick!

    • 4- tablespoons of bacon grease/butter

    • 1- medium onion

    • 1- green bell pepper

    • 1- Red bell pepper

    • 2- Stalks of celery

    • 1- tablespoon minced garlic

    • 1- bunch of green onion

    • 2- tablespoons of flour

    • 1¼- cups of chicken or shrimp stock

    • Salt and Pepper to taste

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    • 2- cups half and half or whole milk

    • 2- cups chicken stock

    • 1- cup His Savings Grains Corn #3 or ground grits

    • 2- teaspoons Baja Gold sea salt

    • 2- tablespoons Rosebud’s Chicken Soup base

    • 4- tablespoons unsalted butter

    • 6- ounces of sharp cheddar cheese

    • 1-ounce grated parmesan cheese

    • Salt and pepper to taste

    Directions

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      1. 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.

      2. 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.

      3. 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.

      4. 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.

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      1. 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.

      2. 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.

      3. 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.

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