Originally Posted by Life Without Whine
Never, ever appropriate to post ....without recipe attached!!!! Now give it up!
Ok....here you go. I guess I can elaborate...
1 1/2 pounds devained shrimp
2 tbs Cajun seasoning
1 tbs paprika
1tbs Italian seasoning
Freshly ground black pepper
2 cups water
2 chicken bouillon cubes (l
2 tbs butter or margarine
1 cup quick grits not instant
3/4 cup heavy whipping cream
3 1/2 ounces fresh extra-sharp Cheddar
2 tablespoons butter or margarine
1 tablespoon minced garlic I use Jar garlic
3 tbs all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Shrimp....peel and devein the shrimp. combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set refrigerate for 4-6 hours
Grits....bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often for 5 minutes or until they thicken a bit Add, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy.
Now saute the shrimp. In a large non coated pan if possible, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl.
Roux: reason for the non coated pan is to pick up the bits from the shrimp for the roux. 3 tablespoons of all-purpose flour and stir to make the badse Cook for 5-to 10 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce.
Combine and there you have it. Don't over cook the shrimp.....its hard to get the timing down to keep the shrimp from getting cold or if like I do, cover them in foil they usually are overdone. The roux I think needs work, but it get better each time. I keep adding more hot sauce and worstishire I take them out just a tad early and let them finish in the foil so you don't get rubber shrimp.
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