I’ve had a few folks ask about it, so here’s the recipe for my shrimp & grits. As noted in the previous post about this dish, it was “borrowed” from the wonderful restaurant in Charleston, Magnolia’s, but has been altered. For one, this recipe serves 4. (Their’s serves 18 starving teenage boys. Not really.)
Grits
1 cup stone ground grits
3 cups chicken broth
1/3 – 1/2 cup heavy cream
Bring the chicken broth to boil. Add grits slowly while stirring. Reduce heat to low & simmer for 25 – 30 minutes, stirring regularly. Add cream about 5 minutes before serving. You can add more broth or water if you think they are too thick, but they should be thick.
Shrimp & Gravy
1 lb large shrimp, shelled & deveined
1/2 pkg. kielbasa sausage, cubed (personal taste rules here regarding spice)
2 slices of thick smoked bacon, sliced into small pieces / strips
1/2 stick butter
1 – 2 T. flour
3 cups chicken broth (+/-)
Salt & Pepper to taste
Olive oil
Heat about 1 T. olive oil in a large skillet; add sausage & cook until slightly brown. Add shrimp & cook for a couple of minutes until almost all of the pink is gone. Remove from heat & set meat aside in bowl for later.
In the same skillet, on medium low heat, add bacon & butter. Saute until bacon is very brown, but not burnt. Add flour, whisking continuously to make roux. Cook flour until it achieves a nutty aroma, void of any starchy flavor. (At least 5 minutes.)
Raise heat to medium and begin adding chicken broth slowly a bit at a time & stopping to stir, ensuring an even & smooth consistency between pourings. (Let gravy thicken before adding more broth.)
So very yummy….my tastebuds have happy, happy memories!