Recipe: Shrimp & Grits

On our first vacation together to New Orleans, hubby and I went to Emeril’s NOLA and he got shrimp and grits for his entrée.  I was so jealous of his leftovers (I scarfed my entire meal down) later that night and ever since have been searching for a good shrimp and grits recipe.  When I found this one on the Slap Ya Mama website, I knew I had a winner.

Ingredients:

4 cups water

1 cup stone ground grits

4 tablespoon butter

2 cups cheddar cheese, shredded

2 teaspoon Slap Ya Mama Original Blend Seasoning

Salt to taste (for grits)

6 strips bacon, chopped

½ onion, chopped

½ bell pepper, chopped

½ cup tasso or smoked ham

1 teaspoon Slap Ya Mama White Pepper Blend Seasoning

1 pound jumbo shrimp, deveined & peeled, leaving the tail on

Juice of 1 lemon

2 tablespoon parsley, chopped

½ teaspoon garlic, minced

Green onions, chopped (topping)

Directions:

1. In a pot over high heat, add water and grits.  Bring to a boil, reduce heat to low and let simmer until the grits have absorbed the water; about 25 to 30 minutes.  Stir often to prevent sticking. 

2. Remove from heat and add 3 tablespoons of butter, cheese, salt to taste and Slap Ya Mama Original Blend Seasoning.  Mix until cheese has fully melted.

3. Season shrimp with Slap Ya Mama White Pepper Blend Seasoning and set aside.

4. In a large pan over medium-high heat, cook bacon.  Remove bacon and set aside on a paper towel-lined plate to drain.  Reduce heat to medium and in the bacon drippings, add onions, bell peppers and tasso.  Sauté until the onions are translucent.  Add shrimp and sauté until pink.  Add lemon juice, parsley, garlic, bacon and remaining butter.  Sauté for about 3 minutes and remove from heat.

Spoon grits into a bowl and generously top with shrimp mixture and green onions.  Serve and enjoy.

Recipe inspiration found HERE.

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